Chingudi Tarkari

Chingudi Tarkari (Prawn Curry)

  • 500 gms Prawn
  • 1 Onion (finely chopped)
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • 1 tsp Meat Masala
  • Red Chilli Powder(optional)
  • 1 Red Tomato (finely cut)
  • 1 Potato (peeled and cut into long pieces)
  • Panch Phutana
  • 1/2 tsp of Coriander powder
  • Whole Garam Masala
  • 3 tbs Refinef Oil
  • Salt to Taste
  • Fresh cut Coriander leaves
  1. Shell and wash Prawn. Add 1/4 tsp Salt and a bit of Turmeric powder to the prawns and marinate it.
  2. Deep fry potato pieces and keep aside.
  3. Take 1 tbs of Refined oil in a skillet on medium heat. Add prawns and fry till orange color, then keep aside.
  4. Take the rest of the oil in the skillet, add Panch Phutan.
  5. When it stops crackling, add finely chopped Onion and fry till golden brown.
  6. Add Ginger, Garlic paste, Coriander powder, Turmeric powder, Chilli powder and saute.
  7. When the raw smell of the Masala is gone add cut Tomato and Salt.
  8. Then add the fried Prawns, Potato and Meat Masala and mix it properly.
  9. Now add 1 and half cup of water to it and bring a boil. Cook for 2-3 minutes then garnish with fresh cut coriander.

Serve with Rice or Roti.