Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, kachu diye chingri. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Kachu diye Chingri is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Kachu diye Chingri is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook kachu diye chingri using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Kachu diye Chingri:
- Take 200 gm Prawns
- Get 100 gm Taro Root or Kachu
- Get 1 Potato cubes
- Get 1 Tomato - large
- Prepare 1 cup Onion paste
- Take 1 teaspoon Ginger-garlic paste
- Prepare Pinch Turmeric powder
- Take 1 tsp Pepper powder
- Get 1 tsp Cumin-coriander powder-
- Take To taste Salt and sugar
The main ingredients of this recipe, chingri or prawns, daab or green tender coconut and malai, or the soft flesh of the tender coconut. As it is a pure bengali. Golda Chingri'r Malaikari is a classic Bengali preparation with Lobster or prawns and coconut milk. And malaikari always calls for good quality golda chingri (lobster) or bagda chingri (tiger prawn) with.
Steps to make Kachu diye Chingri:
- Sprinkle salt and pepper and turmeric powder on Prawns and fry them. Set them aside. Now fry potato cubes in the same oil.
- Make paste of tomato and onion and add it in the oil. Add ginger-garlic paste, cumin-coriander powder and salt in it.
- Saute everything well. Cook until the raw smell of the masala goes away. Add water as much needed.
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