Pepe Chingri Recipe - Green Papaya Prawn Curry Recipe
A non-veg Bengali Recipes recipe with raw papaya - peeled and cut into dices, prawns, onion - ground into paste. Ready in 40 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
13 steps- 1
To begin making the Pepe Chingri recipe, firstly wash, peel and cut green papaya into medium pieces and keep it aside
raw papaya - peeled and cut into dices(300 grams)onion - ground into paste(1) - 2
Wash and clean prawns nicely under running water, strain and keep aside
prawns(150 grams) - 3
Heat 1 tablespoon of mustard oil in a non-stick pan and saute the prawns with 1/2 teaspoon salt and turmeric for few minutes
prawns(150 grams)turmeric powder (haldi)(1 teaspoon)tablespoons mustard oil(2)salt - as required - 4
Collect and keep aside
- 5
Heat oil in a heavy bottomed pan and also add the leftover oil after frying prawns
prawns(150 grams) - 6
Add bay leaf and just after 3 to 4 seconds, add onion paste and fry till raw smell goes off and onion turns golden in colour
onion - ground into paste(1)bay leaf (tej patta)(2) - 7
Add turmeric powder, red chilli powder and salt
turmeric powder (haldi)(1 teaspoon)-/2 teaspoons red chilli powder(1)cumin powder (jeera)(1/2 teaspoon)salt - as required - 8
Add green papaya pieces and mix well
raw papaya - peeled and cut into dices(300 grams) - 9
Cover the lid and cook for 3 to 4 minutes
- 10
Now add prawns and enough water to make a curry
prawns(150 grams) - 11
Let the Pepe Chingri Curry come to a boil, simmer the flames and cook with lid closed till papaya softens
raw papaya - peeled and cut into dices(300 grams) - 12
Once done, Turn off the gas and garnish the Pepe Chingri with fresh coriander
coriander (dhania) leaves - finely chopped(1 tablespoon) - 13
Serve Pepe Chingri with hot steamed rice for a perfect weekday lunch or dinner
Rate this recipe
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Pepe Chingri Recipe - Green Papaya Prawn Curry Recipe
A non-veg Bengali Recipes recipe with raw papaya - peeled and cut into dices, prawns, onion - ground into paste. Ready in 40 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Estimated Nutrition Highlights
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Directions
13 steps- 1
To begin making the Pepe Chingri recipe, firstly wash, peel and cut green papaya into medium pieces and keep it aside
raw papaya - peeled and cut into dices(300 grams)onion - ground into paste(1) - 2
Wash and clean prawns nicely under running water, strain and keep aside
prawns(150 grams) - 3
Heat 1 tablespoon of mustard oil in a non-stick pan and saute the prawns with 1/2 teaspoon salt and turmeric for few minutes
prawns(150 grams)turmeric powder (haldi)(1 teaspoon)tablespoons mustard oil(2)salt - as required - 4
Collect and keep aside
- 5
Heat oil in a heavy bottomed pan and also add the leftover oil after frying prawns
prawns(150 grams) - 6
Add bay leaf and just after 3 to 4 seconds, add onion paste and fry till raw smell goes off and onion turns golden in colour
onion - ground into paste(1)bay leaf (tej patta)(2) - 7
Add turmeric powder, red chilli powder and salt
turmeric powder (haldi)(1 teaspoon)-/2 teaspoons red chilli powder(1)cumin powder (jeera)(1/2 teaspoon)salt - as required - 8
Add green papaya pieces and mix well
raw papaya - peeled and cut into dices(300 grams) - 9
Cover the lid and cook for 3 to 4 minutes
- 10
Now add prawns and enough water to make a curry
prawns(150 grams) - 11
Let the Pepe Chingri Curry come to a boil, simmer the flames and cook with lid closed till papaya softens
raw papaya - peeled and cut into dices(300 grams) - 12
Once done, Turn off the gas and garnish the Pepe Chingri with fresh coriander
coriander (dhania) leaves - finely chopped(1 tablespoon) - 13
Serve Pepe Chingri with hot steamed rice for a perfect weekday lunch or dinner
Rate this recipe
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