Recipe: Tasty Bengali prawn with pumpkin leaves paste

Bengali prawn with pumpkin leaves paste. If you like this video do not forget to like, share and subscribe Music from : audionautix.com #KumroPataBata #KumroShakBata #Bata #Bhorta #Bengali. This video is about how to make prawn curry with pumpkin. This is a bengali dish named kumro chingri.

Posto Chingri is an Indian prawn recipe steeped in tradition. For a shrimp recipe soaked in the spices of Here click on the "Privacy & Security" options listed on the left hand side of the page. The trick in this Bengali prawn recipe is to check the strong taste of mustard from over powering the primary. You can cook Bengali prawn with pumpkin leaves paste using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Bengali prawn with pumpkin leaves paste

1. Prepare 250 gm of prawns with heads cleaned and washed well.
2. Prepare 6-7 of pumpkin leaves.
3. It's 2 tsp of mustard oil.
4. You need 2 tsp of poppy seeds.
5. Prepare 2 tsp of coconut.
6. You need to taste of Salt.
7. Prepare 1/2 tsp of Turmeric powder.

Prawns steamed inside pumpkin leaves is a Bengali delicacy rarely cooked the traditional way any more. Stir it and cook it under closed lid till leaves become tender. Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi.

Bengali prawn with pumpkin leaves paste step by step

1. Marinated prawns with salt and turmeric and keep it for at least 20 mins. After 20 mins heat 1 tsp oil and in very low flame saute prawn for 2 mins. Keep aside the prawn..
2. In same pan now saute pumpkin leaves for 2-3 mins both side in low flame..
3. Now make a smooth blend in the blender everything..
4. Having nice aroma, perfect for lunch time with rice..

The paste is used to cook dry dishes such as frying the paste directly with prawns and garnished with r ed chillies and parsley. Stir in the lime juice, sugar and fish sauce. Taste the stew, then adjust the flavour with more lime or fish sauce as needed. Roughly chop the coriander leaves, then stir them through. Top each portion of the stew with.