-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Serving
- 4
Ingredient |
|
| Prawns (chingri) | 8 piece |
| Onion (payaz) grated | 1 medium |
| Ginger (adrakh) paste | 1 tea spoon |
| Garlic (lahsan) paste | 1 tea spoon |
| Tomato (tamater) puree | 6 table spoon |
| Coriander (dhaniya ) powder | 1 tea spoon |
| Cumin (jeera) powder | ½ tea spoon |
| Red chilli (lal mirch) powder | 1 tea spoon |
| Fenugreek seeds (methi ) powder | ¼ tea spoon |
| Lemon juice (nimboo ka ras) | 1 table spoon |
| Salt (namak) | to taste |
| Mustard oil (sarso ka tel) | 5 table spoon |
Instructions
- Clean & wash prawns. Marinate with salt and turmeric powder.
- Heat mustard oil in a pan. Fry prawn pieces very lightly for 3-4 minutes. Take out from oil and keep aside.
- In remaining oil add onion and lightly fry it. Now add fenugreek seed powder and stir it.
- Then add garlic ginger paste and stir it.
- Now add tomato puree along with red chilli and turmeric powder.
- Once oil gets separated add water and let it simmer for 7-8 minutes.
- Then add prawn pieces and let it cook for 5-8 minutes and put the flame off. (Don’t overcook prawns).
- Remove it from flame and garnish it with chopped coriander.
- Serve “Chingri ka salan” with rice.
- Recipe Type : Curries, Non vegetarian, Prawns
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