Bengali Aam Chingri Recipe – Prawn Mango Curry in Mustard Sauce
Bengali cuisine is known for its delicate and rich flavors, where the fusion of fresh ingredients like fish, mustard, and aromatic spices creates mouth-watering dishes. One of the classic dishes from Bengal is Aam Chingri or Prawn Mango Curry cooked in a mustard sauce. The tangy mango, the freshness of prawns, and the richness of mustard and coconut milk come together to create a perfect balance of taste and texture. Whether you are craving a tangy side dish or something to pair with steamed rice, this recipe will make your taste buds dance in delight.
This Bengali Aam Chingri (Prawn Mango Curry) features prawns and raw mango cooked in a creamy mustard sauce with a touch of sweetness from jaggery. Ideal for those who appreciate the tangy and spicy flavor profile of Bengali dishes, it makes for an excellent side dish that can be served with a variety of accompaniments such as steamed rice or parathas.
Here’s how to make this delightful Prawn Mango Curry in Mustard Sauce.
Ingredients for Bengali Aam Chingri (Prawn Mango Curry)
| Ingredient | Quantity |
|---|---|
| Prawns (deveined) | 250 grams |
| Fresh coconut (grated) | 1/4 cup |
| Mustard seeds | 1-1/2 teaspoons |
| Raw mango (grated) | 1 |
| Green chillies (adjust as per spice preference) | 2 |
| Mustard oil | 1 tablespoon |
| Kashmiri Red Chilli Powder | 2 teaspoons |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| Jaggery | 1 tablespoon |
| Coconut milk | 1 cup |
Instructions for Bengali Aam Chingri (Prawn Mango Curry)
Step 1: Preparing the Ingredients
- Begin by deveining the prawns thoroughly, removing the shells and setting them aside. It’s best to use fresh prawns, but frozen prawns can be used if fresh ones are not available. Ensure they are properly thawed before use.
- Grate the raw mango and set it aside. The raw mango will bring a zesty tanginess to the curry, so be sure to select a fresh, firm mango for the best results.
- Grind the mustard seeds along with 1 green chilli, grated fresh coconut, and a small amount of water in a mixer grinder until a smooth paste forms. Keep this paste aside to add to the curry later.
Step 2: Cooking the Prawns
- Heat mustard oil in a pan on medium heat. Once the oil is hot, add the remaining slit green chilli and sauté it until it sizzles and splutters.
- Add the prawns into the pan and sauté them for a couple of minutes. Cook them on low heat until they start turning a light coral color. Be careful not to overcook them; prawns cook quickly, and overcooking can make them rubbery.
Step 3: Adding Raw Mango and Spices
- Once the prawns are lightly sautéed, add the grated raw mango and a pinch of salt to the pan. Stir gently, ensuring the mango does not break down too much.
- Let the mango cook with the prawns for about 2 minutes, ensuring the raw smell of the mango disappears. Stir occasionally to ensure that the mango and prawns are well-mixed.
Step 4: Adding the Mustard Paste and Spices
- Add the prepared mustard paste to the pan. Follow this by adding turmeric powder and Kashmiri red chilli powder.
- Stir well to ensure the mustard paste coats the prawns and mango mixture evenly. Cook on low heat for a few minutes, allowing the flavors to infuse into the prawns and the gravy.
Step 5: Adding Coconut Milk and Sweetening the Curry
- Add coconut milk into the pan and stir well to combine. The coconut milk will give the curry a creamy texture and mellow out the tanginess from the mango.
- Add jaggery to balance the flavors with a touch of sweetness. Mix well and adjust the seasoning with additional salt, if needed.
Step 6: Simmering the Curry
- Cover the pan with a lid and let the Prawn Mango Curry simmer on low heat for about 10 minutes. Allow the curry to reduce slightly, with the gravy coating the prawns.
- Check the curry for seasoning and adjust the spices as necessary. If you prefer a thicker consistency, let it cook a little longer to allow the coconut milk to reduce.
Step 7: Serving
- Once the prawns are perfectly cooked, and the curry has thickened to your desired consistency, turn off the heat.
- Serve your Bengali Aam Chingri (Prawn Mango Curry) hot with steamed rice or Bengali Posto Paratha (Spiced Poppy Seed Parathas) for a satisfying meal. You can also pair it with Raw Mango Raita to add a cooling contrast to the spicy curry.
Tips for the Best Bengali Aam Chingri
- Raw Mango Selection: When choosing the raw mango for this recipe, opt for one that is firm and not overly ripe. This will help in creating the right balance of tanginess without overpowering the other flavors.
- Mustard Oil: The distinct flavor of mustard oil is key to achieving an authentic Bengali flavor. If mustard oil is unavailable, you can substitute it with regular vegetable oil, though it will alter the flavor profile.
- Adjusting Spice Levels: The green chillies and Kashmiri red chilli powder can be adjusted to suit your spice preferences. If you like it milder, reduce the amount of green chillies or omit them entirely.
- Coconut Milk: Ensure you are using full-fat coconut milk for a creamy and rich curry. Light coconut milk might not give the same texture and depth to the dish.
Nutritional Information for Bengali Aam Chingri (Prawn Mango Curry)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 20g |
| Carbohydrates | 15g |
| Fat | 10g |
| Fiber | 3g |
| Sugar | 8g |
| Sodium | 500mg |
| Cholesterol | 160mg |
Conclusion
Bengali Aam Chingri (Prawn Mango Curry in Mustard Sauce) is a wonderful dish that brings together the best of Bengali flavors in a simple, yet flavorful curry. The delicate prawns, tangy raw mango, and aromatic mustard create a truly memorable meal that is sure to impress. Whether served with steamed rice or parathas, this dish will make for an excellent addition to any Bengali feast or a weeknight dinner.
Give this recipe a try, and immerse yourself in the delicious world of Bengali cuisine!
