Chingri Pepe Ghonto Prawn Curry

Cut pepe/papaya into 8 large pieces. Parboil with salt and a pinch of turmeric, about 15 min on stove top. If using pressure cooker - 2 whistles on high heat. Microwave may also be used.

Make sure the vegetable is soft but not overboiled.

Roughly mash the parboiled pepe/papaya.

Make a paste of cumin powder, turmeric, and grated ginger in 1 tbsp water.

Heat oil in kadai.

Fry cut potatoes on medium heat for about 5 min (till golden brown) and keep aside.

Fry shrimp/kucho chingri for 3 min and keep

To the same oil add whole cumin seeds, bay leaves, and dry red chillies. Let the seeds splutter.

Turn heat to medium low. Add grated coconut and fry till brown (about 30 sec- 1min).

Add cumin powder, turmeric, and ginger paste. Fry for 30 sec.

Add mashed pepe/papaya, and fried potatoes.

Add salt and sugar. Cover and cook for 15 with stirring on low heat until potatoes are done. If potatoes are not done then add about 1/4 cup water.

This is a dry preparation so water must be evaporated before serving.

Add fried shrimp/kucho chingri and continue to cook for another 4-5 min

Just before removing from heat add ghee, green chillies, and crushed cardamoms.

Also see our

Pepe-Ghonto (Papaya Curry)