| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
helping
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Ingredients
- 500 gms Papaya Papaya Green / Raw
- 150 gms Prawn / Chingri
- 3 – 4 tbsps Onion Paste
- 1 – 2 Bay Leaf
- 1 tsp Turmeric Powder
- 1.5 tsps Chili Powder Red
- 1/2 tsp Cumin Powder
- 4 tbsps Mustard Oil
- 1 tsp Salt (adjustable)
- 1 tbsp Coriander Fresh (chopped)
Ingredients
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Instructions
- Wash, peel and cut green papaya into medium pieces and keep aside.
- Wash and clean prawns nicely under running water, strain and keep aside.
- Heat 1 tbsp of mustard oil in a non-stick pan and saute the prawns with 1/2 tsp salt and turmeric for few minutes. Collect and keep aside.
- Heat oil in a wok and also add the left over oil after frying prawns.
- Add bay leaf and just after 3-4 sec add onion paste and fry till raw smell goes off and onion turns golden in color.
- Add turmeric powder, red chili powder and salt, fry till oil starts leaving from sides.
- Add green papaya pieces and mix well. Cover the lid and cook for 3-4 mins.
- Now add prawns and enough water to make a curry.
- Let the curry come to a boil, simmer the flames and cook with lid closed till papaya softens.
- Turn off the gas and garnish with fresh coriander.
- Serve pepe chingri with hot, steamed rice.
Recipe Notes
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Love : Shaheen
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