Recipe: Tasty Kumro-Chingri'r Dalna(Pumpkin and Prawn Curry)

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Kumro-Chingri'r Dalna(Pumpkin and Prawn Curry). The curry also contains pumpkin (kumro) and potatoes in chunky cubes, which get juicy with the flavourful jhol. Bengali Chingri Kumror Dalna or Jhol is a popular and traditional dish in West Bengal made with prawns and pumpkin. This is a relatively easy recipe that you.

Kumro-Chingri'r Dalna(Pumpkin and Prawn Curry) I love to eat this Kumro Chingri / Pumpkin with Prawns, which has the beautiful taste and texture of pumpkin infused with the forever tasty prawns. A match made in heaven for all Bengali foodies. Eat this Kumro Chingri / Pumpkin with Prawns with luchi/puri or paratha or rice, and kumro chingri will become your very own comfort food. You can cook Kumro-Chingri'r Dalna(Pumpkin and Prawn Curry) using 19 ingredients and 4 steps. Here is how you cook that.

Ingredients of Kumro-Chingri'r Dalna(Pumpkin and Prawn Curry)

  1. It’s 250 gms of Prawns(shelled and deveined).
  2. It’s 300 grams of Pumpkin(peel divide in 5cm cubes).
  3. It’s 150 grams of Potatoes (cut in 4cm cubes).
  4. Prepare 20 gms of Tomatoes (chopped).
  5. You need 2 of green chillies.
  6. It’s 2 of Dried red chillies.
  7. Prepare 2 of Bay leaves.
  8. You need 2 of Cardamoms.
  9. It’s 1 pc of Cinnamon.
  10. It’s 1 pc of Cloves.
  11. Prepare 1/4 tsp of Cumin seeds.
  12. You need 1/2 tsp of Cumin powder.
  13. It’s 1/2 tsp of Coriander powder.
  14. It’s 1/4 tsp of Red chilli powder.
  15. You need 1 tsp of Ginger paste.
  16. It’s 1 tsp of Ghee.
  17. Prepare 35 grams of Mustard oil.
  18. Prepare 15 grams of Sugar.
  19. Prepare 10 grams of salt.

Add the pumpkin and turn to coat in the spices. Gradually stir in the coconut milk, stock and fish sauce. King Prawn and Pumpkin Curry (Konju Pulungari) Pumpkins are grown in abundance in India and come in a wide range of colours and sizes. The vegetable goes particularly well with prawns and coconut milk, as seen in this tasty Konju Pulungari curry.

Kumro-Chingri'r Dalna(Pumpkin and Prawn Curry) step by step

  1. Heat mustard oil until smoking gently. Now fry marinated prawns on medium heat for 1minute, don't overfry, set aside. Fry pumpkin and potatoes lightly in the same oil for few minutes, set aside..
  2. Now temper with dried red chillies, bay leaves, cardamom, cinnamon, cloves and cumin seeds. Now add chopped tomatoes and fry for two minutes. Then add cumin powder, coriander powder, red chilli powder, ginger paste and salt. Mix all the masala very well, saute until raw smell is gone..
  3. Now add fried pumpkin and potatoes.When spices dry out add a splash of water and continue frying. Then add fried prawns. Saute with the spices for 2minutes. Now add one cup hot water and sugar..
  4. Cover until potatoes are tender. Add slit green chillies, ghee. Turn off heat, cover and rest. Serve with hot rice..

From the book Curry: Fragrant Dishes From India, Thailand, Vietnam & Indonesia This impressive prawn and pumpkin curry may look complicated, but once you have all the ingredients prepped it's quite quick to make. Serve with steamed basmati rice and top the curry with crisp fried shallots and fried curry leaves, or fresh coriander. Temperado/Temperade means 'to season' in Portuguese. This curry is prepared traditionally with large prawns and vegetables namely, white pumpkin, red pumpkin or brinjal. For this preparation, first some spices, then the prawns and lastly the spice paste is tempered in oil.

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