Milky mango prawns / aam chingri
Milky mango prawns / aam chingri

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, milky mango prawns / aam chingri. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Prawn mango curry This is a really nice recipe of Prawn. Try this recipe and let me know your feedbacks. Hope you have tried my other Recipes.

Milky mango prawns / aam chingri is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Milky mango prawns / aam chingri is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have milky mango prawns / aam chingri using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Milky mango prawns / aam chingri:
  1. Make ready 250 gm prawns (washed and devained)
  2. Get 3 tablespoons grated coconut
  3. Make ready 1 cup milk
  4. Prepare 2 tablespoons mustard seeds
  5. Get 1 medium raw mango grated
  6. Take 4 / 5 green chillies
  7. Prepare 3 tablespoons mustard oil
  8. Take 1/2 teaspoon red chilli powder
  9. Take 1 tablespoons sugar
  10. Get to taste Salt

Chingri Macher Aam Kasundi (Prawns in a Mustard and Raw Mango Based Gravy). Chingri narkel bhorta -spicy shrimp mash with grated coconut, little help from mustard paste and lots of green chilies and generous drizzle of raw mustard oil to induce the kick in it. Chingri bhapa is a traditional Bengali-style dish that is made by steaming prawns in a curried sauce. Read and follow the detailed step-by-step procedure.

Instructions to make Milky mango prawns / aam chingri:
  1. Grind the mustard seeds with 1 - 2 green chillies, coconut and little water. Keep aside.
  2. Smear the prawns with little salt and turmeric and keep covered.
  3. Heat the oil and add 1 - 2 green chilli slited when splutter add the prawns. Saute on low for a couple of minutes or till the prawns turn a little coral in colour.
  4. Add the grated raw mango and a pinch of salt. Keep mixing with a very light hand till the raw smell of the mango are gone (approx 2 minutes).
  5. Add the mustard paste and turmeric, give it a good mix and cook on low till it coats the prawns.
  6. Add 1cup of milk, mix add sugar and salt if required chilli powder. Cover and let it simmer on low till all the milk evaporated and the gravy coats the prawns.
  7. Serve hot or at room temperature with hot steamed white rice.
  8. Enjoy a sensational hot - sweet - spicy taste with every morsel…..

Chingri Bhapa is steamed prawns in mustard sauce, which is also one of the popular dishes made during Durga Puja and is loved by all the Bongs. Chingri malaikari is an iconic Bengali prawn curry made by cooking large tiger prawns (bagda chingri) or giant freshwater prawns (golda chingri) in a super-subtle, super-creamy coconut-milk sauce. Don't be fooled by the elegant appearance of this well-loved Bengali treat—chingri malaikari is looks. Nun, du hast Glück, denn hier sind sie. Golda Chingri'r Malaikari is a classic Bengali preparation with Lobster or prawns and coconut milk.

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