Bengali Aam Chingri Recipe - Prawn Mango Curry In Mustard Sauce

Step 1: To begin making Bengali Aam Chingri Recipe (Prawn Mango Curry Recipe), get prep with all the ingredients and devein prawns

Step 2: In a mixer grinder, grind the mustard seeds with 1 green chillies, grated fresh coconut and a little water, to make a smooth paste and keep aside

Step 3: Heat oil in a pan add one green chillies (slit)

Step 4: When the green chillies sizzle and splutter, add the prawns

Step 5: Saute on low heat for a couple of minutes or till the prawns turn a little coral in colour

Step 6: Add the grated raw mango and a pinch of salt

Step 7: Keep mixing carefully and lightly to not make it any mushy; saute till the raw smell of the mango is gone (approximately 2 minutes)

Step 8: Add the mustard paste, turmeric powder and kashmiri red chili powder

Step 9: Give it a good mix and cook on low till it coats the prawns

Step 10: Add coconut milk, salt and jaggery; mix well and cover the lid and let the Prawn Mango Curry simmer on low till all the milk is evaporated and the gravy coats the prawns

Step 11: Taste check and switch off

Step 12: Adjust spices if needed and cook further if required, till done

Step 13: Serve Prawn Mango Curry Recipe with Steamed rice, Bengali Style Cholar Dal Recipe and Bengali Posto Paratha Recipe (Spiced Poppy Seed Parathas) and side the meal with Raw Mango Raita Recipe