Lunch
Best Pepe Chingri Recipe - Green Papaya Prawn Curry Recipe Recipe
Best Pepe Chingri Recipe - Green Papaya Prawn Curry Recipe Recipe is a delicious Lunch dish that can be prepared in just 0 minutes....
⏱️
10 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
Non Vegeterian
Ingredients
- 300 grams Raw papaya - peeled and cut into dices
- 150 grams Prawns
- 1 Onion - ground into paste
- 2 Bay leaf (tej patta)
- 1 teaspoon Turmeric powder (Haldi)
- 1-1/2 teaspoons Red Chilli powder
- 1/2 teaspoon Cumin powder (Jeera)
- 2 tablespoons Mustard oil
- Salt - as required
- 1 tablespoon Coriander (Dhania) Leaves - finely chopped
Instructions
1
To begin making the Pepe Chingri formula, firstly wash, strip and cut green papaya into medium pieces and keep it aside.Wash and wipe down prawns nicely under running aqua, strain and keep aside.bring to temperature 1 tablespoon of mustard coat in a non-stick wok and saute the prawns with 1/2 teaspoon table salt and turmeric for few moments.
2
Collect and keep aside.bring to temperature coat in a heavy bottomed wok and also introduce the leftover coat after frying prawns.introduce bay leaf and just after 3 to 4 seconds, introduce shallot paste and shallow fry till raw smell goes off and shallot turns golden in colour.introduce turmeric dusting masala condiment, red chilli dusting masala condiment and table salt. introduce green papaya pieces and toss together well.
3
wrap the lid and bring to temperature for 3 to 4 moments.Now introduce prawns and enough aqua to make a curry.
4
Let the Pepe Chingri Curry come to a bubble, low-boil the flames and bring to temperature with lid closed till papaya softens.Once done, Turn off the gas and top the Pepe Chingri with just-picked coriander. offer Pepe Chingri with burning steamed rice for a splendid weekday lunch or dinner.
Recipe Information
Cuisine
Bengali Recipes
Bengali Recipes
Course
Lunch
Lunch
Diet
Non Vegeterian
Non Vegeterian
Total Time
40 mins
40 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
30 minsTotal Time
40 minsMaster Chef
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