Thursday, August 23, 2012

Yumm yumm "aam chiNgri"

I read this recipe long back...somewhere. Don't exactly remember the source :(... Surely some internet site. And I forgot about it, like many other great recipes (those we think , will try some day!!). But yesterday , while I was thinking to try something new and hassle-free preparation with prawn, it suddenly came to my mind. Luckily had one of the raw mangos, I bought for making chaatni. 




         This recipe does not require too many ingredients. Also really quick and easy-to-make recipe. In short , if you are ready to try out something new & unique, try this. Speciality of this dish is it's spices...raw mango, cumin seed and curry leaves. These three things have "very different" flavours and aroma. Together they just do the magic. Ultimate taste of this dish is little tangy (because of raw mango)...sweet (as it has ground coconut) and little spicy because of cumin and chilli.

Ingredients:

  • Raw mango 1 large slice [but it depends on how sour it is..you can reduce the amount if the mango is too sour]
  • Prawn 20-25 pieces [may be 5" long in size, including head & tail] (deshelled, deveined & washed)
  • Cumin seed 1 tea spoon
  • Ground coconut 2 table spoon
  • Green chilli 3-4 pieces or according to your taste
  • Mustard seed 1 tea spoon
  • Curry leaves few pieces
  • Turmeric powder 1/4 tea spoon 
  • Salt to taste
  • Sugar [just to adjust sourness. do not add much sugar, as we don't want it too sweet]
  • Cooking oil 1 and 1/2 table spoon
Process:

  • Make a fine paste with raw mango, cumin, coconut and green chilli.
  • Heat oil in a pan. Temper with curry leaves and mustard seeds. 
  • Add the mango-paste to it and stir for a minute . Add salt, turmeric powder and sugar.
  • Add 1/2 cup (or little more) water. Let it shimmer for 1 or 2 minutes.
  • Add prawns and cook covered over low heat.
  • Cook till prawn is pinkish in color and tender. Normally it doesn't take more than 5 minutes.
  • Now turn the heat to high and adjust the gravy consistency. Gravy should be thick.."gaa makha makha" . 
  • Turn off the flame and serve hot with plain rice and daal.

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