Chingri Kumro (Bengali Prawn and Pumpkin Curry)
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Ingredients
- 450 g raw king prawns, peeled and deveined
- 400 g pumpkin, peeled and cubed
- 1 tsp panch phoron (five spice blend)
- 2 fresh green chillies
- 1 tsp ground turmeric
- 3 tbsp mustard oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 211 kcal
- Protein
- 20.5 g
- Carbohydrate
- 7.1 g
- of which sugars
- 3.1 g
- Fat
- 11.1 g
- of which saturates
- 1.5 g
- Fibre
- 1 g
- Salt
- 0.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the mustard oil in a wide pan and fry the panch phoron for 30 seconds until it crackles.
- 2
Add the pumpkin and ground turmeric and stir-fry for 5 minutes.
- 3
Pour in 150ml water, cover and simmer for 12-15 minutes until the pumpkin is tender and starting to break down.
- 4
Add the prawns and whole green chillies and cook for 4-5 minutes until the prawns are pink and cooked through.
- 5
Scatter with the chopped coriander and serve with rice.
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