Ingredients with Measurements:
- 500g large prawns, peeled and deveined
- 2 medium onions, finely chopped
- 2 medium tomatoes, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 2 tbsp mustard oil
- Salt to taste
- Coriander leaves for garnish
Special equipment needed:
- Large frying pan
- Wooden spoon
Step-by-step instructions:
1. Heat the mustard oil in a large frying pan over medium heat.
2. Add the chopped onions and sauté until they turn translucent.
3. Add the ginger and garlic paste and sauté for another minute.
4. Add the chopped tomatoes and cook until they turn soft and mushy.
5. Add the cumin powder, coriander powder, turmeric powder, red chili powder, and salt to taste. Mix well.
6. Add the prawns and stir to coat them with the spice mixture.
7. Cover the pan and cook for 5-7 minutes until the prawns are cooked through.
8. Sprinkle garam masala powder and mix well.
9. Garnish with coriander leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Fat: 10g
Protein: 25g
Carbohydrates: 5g
Sodium: 500mg
Substitutions for ingredients:
- Mustard oil can be substituted with any other vegetable oil.
- Large prawns can be substituted with smaller ones or any other seafood.
Variations:
- Add green chilies for extra spiciness.
- Add coconut milk for a creamy texture.
- Add potatoes or eggplants for a vegetarian version.
Tips and tricks:
- Use fresh prawns for best results.
- Do not overcook the prawns as they can become tough and rubbery.
- Adjust the spice level to your preference.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of coriander leaves on top.
Garnishes:
Coriander leaves
Pairings:
- Steamed rice
- Naan bread
- Roti
Suggested side dishes:
- Cucumber raita
- Mixed vegetable curry
Troubleshooting advice:
- If the prawns are too salty, add a little sugar to balance the flavors.
- If the prawns are too spicy, add a little yogurt or cream to tone down the heat.
Food safety advice:
- Always wash your hands and utensils before handling food.
- Make sure the prawns are cooked through before serving.
Food history:
Bandel Chingri is a popular Bengali dish made with prawns and spices.
Flavor profiles:
Spicy, tangy, and aromatic
Serving suggestions:
Serve hot with steamed rice or bread.
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Region: Bangladeshi