Kumro Chingri
Prawns and pumpkin in mustard-infused gravy - a classic Bengali combination of sweet and savory.
Preparation
Clean and devein shrimps.
Cooking
Heat 2 tbsp oil in a kadhai.
Add onions, garlic, and ginger. Fry on medium-high heat for 2-3 minutes or till onions are soft.
Add tomato, kumro (pumpkin) pieces, chingri
(shrimps), turmeric, and chilli powder. Stir fry for 3-4 minutes.
Add about 1/4 cup water, salt, and sugar.
Cover and cook for 7-8 minutes or till kumro (pumpkin) is cooked and the gravy becomes thick.
If a lot of water is released from the vegetable and shrimp when added to oil, adjust the amount of water to be added accordingly.
Add 1 tsp mustard oil on top and remove from
Garnish with cilantro and green chillies
Serving Suggestions
Serve with steamed rice. Delicious to eat and
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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