Chingri Aam Kashundi By Ananya Banerjee
Durga Puja is celebrated with great fervour accompanied with mouth-watering delicacies. Bengalis have a long-standing love affair with seafood and Tangy Chingri Aam Kashundi tops the list. Tender Prawns coated with creamy gravy of mustard, raw mangoes and coconut with the pungent aroma of Emami Healthy & Tasty Kachchi Ghani Mustard Oil will surely stimulate your taste buds. Do give it a shot and let us know your feedback in the comment section below.
Grind the mustard seeds along with garlic, 1 green chilli, coconut, melon seeds and salt. Keep aside.
Smear the prawns with turmeric powder and salt to taste.
Heat 3 tbs oil in a pan. Add the prawns and few green chillies. Sauté till the prawns turn coral in colour.
Add the raw mangoes and chillies and sauté well. Add the prepared mustard paste and turmeric powder, chilli powder, sugar and salt to taste.
Simmer on low till the oil separates from the paste and gravy coats the prawns.
Drizzle remaining mustard oil on top.
- Bengali Recipes
- india food network
- bengali food
- Durga Puja recipes
- bengali fish recipe
- Bhog for Puja
- Durgapuja Bhog
- bengali fish recipes in bangla
- Durga Puja 2018
- ananya rannaghar recipes
- prawns recipe videos
- chingri recipe
- chingri aam kashundi
- prawns in mustard & mango paste
- how to make chingri aam kashundi
- aam kasundi diye chingri
- aam kasundi
- durga pujo recipes
- bijoya dashami
- recipes in bengali
- mango kasundi
- bengali non veg