"Chingri Vuna (Prawn in Spicy Dry Gravy)" is a spicy prawn curry recipe. It is originally my mother-in-laws recipe. who is originally from Sylet, Bangaldesh. The Syleti dishes are famous for their spiciness and this one is no different. After my marriage, when I stayed in my in-laws house for couple of month, I had this dish for the first time and liked this recipe at once. Though that preparation wasn't as spicy as it meant to be since my mother-in-law knew I can't eat very spicy food.
This "Chingri Vuna (Prawn in Spicy Dry Gravy)" is one of my favourite recipe of prawn and today I am presenting you the recipe of this from my kitchen.
Tips:
Don't over cook the prawn, otherwise it will be chewy.
This dish is a bit spicy, you can adjust the level of spiciness according to your taste.
Chingri Vuna (Prawn in Spicy Gravy)
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Servings: 2-3
Ingredients:
300g medium sized tiger prawn, clean and deveined
1 medium sized onion (100g), sliced in medium thickness
2 tbsp onion paste
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1/2 tbsp green chilli paste
3-4 green chillies, slitted
75g tomato (1 medium sized), chopped
1tsp coriander powder
1tsp red chilli powder
1tsp turmeric powder
1/4th tsp garam masala powder
2 tbsp coriander leaves, chopped (optional)
4 tbsp (40g) mustard oil
salt to taste
sugar to taste
Recipe:
Take the cleaned prawn in a bowl. Add 1/2 tsp of turmeric powder and a pinch of salt. Coat it well
Heat a deep bottomed pan in medium high heat. Add 2 tbsp of mustard oil in the pan. When the oil starts to smoke lightly, add the prawns to the pan. Fry them on both side for 1-2 minutes. Remove the fried prawn from the pan and keep aside.
Now in the same pan add the remaining mustard oil and heat it through. When the oil is hot enough, add the sliced onion to the pan and fry it until they are golden brown in colour.
Add ginger and garlic paste to the pan and fry them for 1-2 minutes until the raw smells of ginger-garlic is gone.
Next add turmeric powder, coriander powder, chilli powder, a pinch of salt and sugar to the pan. Splash some water to prevent the burning of the spices and mix it well. Fry the mixture over medium low heat for 5-6 minutes until the spices are well braised. If the spice paste starts to stick to the bottom of the pan, add a little bit of water and stir well.
Now add the tomato pieces to the pan. Stir well, turn the heat over medium high and cover the pan. Cook for 7-8 minutes until the tomato pieces are soft and mushy and oil starts to seep out from the side of the pan. Mix all the things well.
Add the fried prawn and slitted green chilli to the pan. Add a small amount of water for the gravy. Stir once and cook it covered over medium low heat until the prawn are soft, well cooked and oil starts to seep out. It will take 5-6 minutes.
Check for seasoning, add accordingly.
Add the garam masala powder and chopped coriander leave to the pan. Give it a good stir. Cover the pan and turn off the heat. Give at least 5 minutes of standing time before serving.
Serve hot with steamed rice.
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