Chingri Doopiajas (Prawn Curry)

Ingredients

• a dozen large prawns
• four teaspoonfuls of ground onions
• one teaspoonful of ground turmeric
• one teaspoonful of ground large red chillies
• a cupful of water
• one teaspoonful of salt

Method

1. 1

   Wash and parboil the prawns, then remove from the shell.

2. 2

   Fry the ground onions, turmeric, and red chillies in ghee until brown.

3. 3

   Add the prawns and brown them.

4. 4

   Then add water and chopped fried onions, and salt.

5. 5

   Close the pot and stew until the prawns are cooked.

6. 6

   Serve with rice or bread and fish chutney.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 102. The excerpt below is the record exactly as published.

Chingri Doopiajas. (Prawn Curry.) Wash a dozen large prawns, parboil, remove from the shell, and lay to the one side. Then fry in ghee four teaspoonfuls of ground onions, one teaspoonful of ground turmeric, and one teaspoonful of ground large red chillies. When brown, put in the prawns and brown. Now add a cupful of water and the fried onions roughly chopped, and one teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.