Recipe of Quick Milky mango prawns / aam chingri Cooking Basics for Beginners

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, milky mango prawns / aam chingri. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious. When it comes to cooking, it’s very important to keep in mind that everyone started somewhere. I do not know of one person who was born with a wooden cooking spoon and all set. There’s a lot of learning that must be carried out as a way to be a prolific cook and there is definitely room for improvement. Not only can you need to begin with the basics when it comes to cooking but you nearly must start if understanding how to cook a new cuisine such as Chinese, Indian, Thai, or Indian food.

Milky mango prawns / aam chingri is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Milky mango prawns / aam chingri is something that I have loved my entire life. They are fine and they look wonderful.

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. Durga Puja is celebrated with great fervour accompanied with mouth-watering delicacies.

To get started with this recipe, we have to first prepare a few ingredients. You can cook 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. Get 250 gm prawns (washed and devained)
2. Make ready 3 tablespoons grated coconut
3. Prepare 1 cup milk
4. Get 2 tablespoons mustard seeds
5. Take 1 medium raw mango grated
6. Make ready 4 / 5 green chillies
7. Prepare 3 tablespoons mustard oil
8. Get 1/2 teaspoon red chilli powder
9. Take 1 tablespoons sugar
10. Take to taste Salt

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. 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 a traditional Bengali-style dish that is made by steaming prawns in a curried sauce. Read and follow the detailed step-by-step procedure. 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 macher malai curry is a world famous Bengali cusine. In fact in many places it is considered as a symbol of Bengal.

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