Name: Raw pumpkin & prawn curry aka kacha kumro chingri recipe by Susmita Mitra at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Raw pumpkin 500 grm; Prawn 250 grm; Chopped onion 2 medium; Chopped garlic 2 tsp; Mustard oil 4tbsp; Chopped dried red chilies 1tsp; Kashmiri red chili powder 1 tsp; Salt & sugar as per taste; Turmeric powder 1 tsp

ABOUT Raw pumpkin & prawn curry aka kacha kumro chingri RECIPE

A very simple pumpkin and prawns recipe from Thakurbari which has a strong mustard oil flavour along with garlic and onion. Dried red chilies give an added kick to the dish.

Ingredients Serving: 4

Raw pumpkin 500 grm
Prawn 250 grm
Chopped onion 2 medium
Chopped garlic 2 tsp
Mustard oil 4tbsp
Chopped dried red chilies 1tsp
Kashmiri red chili powder 1 tsp
Salt & sugar as per taste
Turmeric powder 1 tsp

Instructions

Take a pressure cooker and add all the above ingredients (mustard oil only 1 tbsp) to it. Add 2 tbsp of water (since the pumpkin will release water)
Close the lid and let it cook for 10 minutes or one whistle and then turn off the heat.
Once the steam releases, open the lid and pour out the contents in a wok.
Over high heat, with delicate hands just cook for further 10 to 15 minutes or until all the water evaporates.
At this point, you can either chose to mash up the pumpkin or leave a few pieces as it is. A few chunks of pumpkin, some mashed pieces and the prawn bullets form an incredible texture in your mouth.
Once the water has evaporated, drizzle one tbsp of mustard oil over top to give the extra kick. Check the salt and balance with more sugar, if required. Serve it with some steamed rice.

Similar Recipes