Green Papaya Prawn Curry (Pepe Chingri) – Authentic Bengali Recipe

Pepe Chingri Recipe – Green Papaya Prawn Curry

This Pepe Chingri, or Green Papaya Prawn Curry, is a beloved Bengali dish known for its harmonious balance of flavors and textures. It combines the delicate sweetness of prawns with the subtle, slightly tangy flavor of raw papaya, creating a comforting and aromatic curry. This dish, perfect for a lunch or dinner, pairs wonderfully with steamed rice, making it an ideal choice for a satisfying weekday meal.

Ingredients:

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Cuisine: Bengali

Course: Lunch

Diet: Non-Vegetarian

Instructions:

1. Prepare the Ingredients:
   Start by peeling and dicing the green papaya into medium-sized pieces. Set it aside. Clean the prawns thoroughly under running water, remove the shells, devein them, and strain to remove excess water. Set the prawns aside as well.

2. Cook the Prawns:
   Heat 1 tablespoon of mustard oil in a non-stick pan over medium heat. Once hot, add the prawns along with 1/2 teaspoon of salt and a pinch of turmeric powder. Sauté the prawns for a few minutes until they turn pink and are cooked through. Remove the prawns from the pan and set them aside.

3. Sauté the Spices:
   In a heavy-bottomed pan, heat the remaining mustard oil. Once hot, add the bay leaves. After 3-4 seconds, add the onion paste and sauté until the raw smell of the onions disappears and they turn golden in color.

4. Add the Spices:
   Once the onions are golden, add the turmeric powder, red chili powder, and salt. Stir well to combine the spices, then add the diced papaya to the pan. Mix everything together and cook for about 3-4 minutes, allowing the flavors to blend.

5. Simmer the Curry:
   Add the cooked prawns back to the pan along with enough water to create a curry consistency. Stir to combine, then cover the pan with a lid. Bring the curry to a boil, then reduce the heat and simmer, allowing the papaya to soften and the flavors to meld together. Cook for about 15-20 minutes or until the papaya is tender.

6. Final Touches:
   Once the papaya is cooked through, turn off the heat. Garnish the Pepe Chingri with freshly chopped coriander leaves for a burst of freshness and color.

7. Serve:
   Serve the Pepe Chingri hot with steamed rice. This dish is perfect for a hearty, flavorful meal that brings the comforting essence of Bengali cuisine to your table.

Nutritional Information (Approximate):

This Pepe Chingri offers a rich combination of fresh seafood and the gentle tang of green papaya, seasoned with aromatic spices that are characteristic of Bengali cooking. The mustard oil adds an earthy depth, making it a unique and flavorful dish that will surely be a hit at your next meal. Serve it alongside a bowl of warm, fluffy rice, and enjoy a traditional Bengali feast right at home!