Prawn & Pointed Gourd Curry / Potol Chingri

Print Recipe
Potol Chingri
Course Main
Cuisine Bengali, Indian
Prep Time 20 mins
Cook Time 30 mins
Servings
people
Ingredients
for curry
Spices for grinding
Course Main
Cuisine Bengali, Indian
Prep Time 20 mins
Cook Time 30 mins
Servings
people
Ingredients
for curry
Spices for grinding
Instructions
  1. In a non stick pan heat 1/2 portion mustard oil. When the oil starts smoking add potato and pointed gourd. Cook at medium flame with lid on. Stir occasionally. 
  2. When vegetables are evenly cooked and turns light golden brown transfer to a plate.
  3. Add 2 tablespoons​ of oil in the pan and fry turmeric and salt marinated prawns.
  4. Grind all the spices with little water and keep aside.
  5. Now heat the remaining oil. Add cumin, bay leaf and green chillies and saute for few secs.
  6. Now add the spices paste, 1/2 teaspoon turmeric, salt and 1/3 cup water. When oil starts separating from spice mixture add fried vegetables and prawn and mix well.
  7. Now add 3/4 cup hot water and let simmer. 
  8. When reached the required consistency remove from flame.
  9. Serve hot with steamed rice.
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