Cuisine : Rustic Bengali Mango Prawns ( Aam Chingri)- How to prepare this tasty Bengali dish
This traditional Bengali dish brings together the freshness of prawns and the tang of raw mango, all hand-mixed with mustard and spices — a technique that infuses the dish with bold, earthy flavors. Slow-cooked to perfection, it’s a quick yet flavorful meal that pairs beautifully with hot rice.
What You’ll Need:
- Fresh prawns (cleaned and deveined)
- Raw mango (cut into small pieces)
- Mustard oil
- Crushed green chilies
- Salt (to taste)
- Turmeric powder
- Red chili powder
- Finely chopped onions
- Ginger-garlic paste
- A bit of mustard paste or just the water from it
Method:
Thoroughly clean and devein the prawns. In a mixing bowl, combine them with the raw mango, mustard oil, crushed green chilies, salt, turmeric, chili powder, chopped onions, and ginger-garlic paste. Add a little mustard paste or mustard water and mix everything well by hand.
Transfer the mixture to a pan, cover, and cook on low heat for around 10 minutes. Once done, remove from heat and drizzle a little raw mustard oil on top for an extra kick.
Your Aam Chingri is ready – tangy, spicy, and irresistibly Bengali!
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