Chingudi Tarkari (Prawn Curry)
Serves 5
| Ingredients | |
|---|---|
| 1 lb Prawn | 1 Onion finely chopped |
| 1 tsp ginger paste | 1 tbs garlic paste |
| Turmeric Powder | ½ tsp Coriander Powder |
| ¼ tsp Cumin Powder | 1 tsp of Meat Masala |
| Red Chilli Powder (optional) | 1 red tomato finely cut |
| 1 potato peeled and cut into long pieces | Pancha-phutana |
| ½ tsp of Coriander powder | Whole Garam Masala |
| 3 tbs Refine Oil | Salt to Taste |
| Fresh cut Cilantro | |
Method
- Shell and wash prawns. Add 1/4 tsp of salt and a bit of turmeric powder to the prawns and marinate it. Deep fry potato pieces and keep aside.
- Take 1 tbs of refine oil in a skillet on medium heat. Add prawns and fry till orange color ,then keep aside.
- Take the rest of the oil in the skillet, add panch-phutana. When spluttering stops add finely chopped onion and fry till golden.
- Add Ginger , Garlic paste, Coriander Powder, Turmeric powder, chilli powder and fry.
- When the raw smell is gone add cut tomato and salt. Then add fried prawns , potato and meat masala and mix properly.
- Now add 1 and ½ cup of water to it and bring to boil. Cook for 2-3 minute then garnish with fresh cut cilantro.
- Serve this Chingudi Curry with Rice or Roti.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 183 | Carotene (μg) | 37.9 |
| Protein (g) | 17.77 | Vitamin C (mg) | 2.8 |
| Carbohydrate (g) | 5.47 | Mg (mg) | 10.78 |
| Fat (g) | 9.95 | Na (mg) | 62.19 |
| Fibre (g) | 0.23 | K (mg) | 287.8 |
| Minerals (g) | 1.72 | Mn (mg) | 0.14 |
| Calcium (mg) | 302.29 | Zn (mg) | 0.21 |
| Phosphorus (mg) | 271.1 | Cr (mg) | 0.004 |
| Iron (mg) | 5.01 | ||