Peanut Prawns or Badam Chingri


                      ....  Peanut Prwans  or Badam Chingri 

Few days back I made this dish.My daughter  and husband love to eat prawns.So very frequent  I have to cook prawns.Each and every time I get a chance of doing some experiments with prawns. This time I cooked prawns with peanut paste...It was really tasty. This prawns gravy  blends with the flavours of peanut paste,mustard paste ,coriander, cumin, red chilli  powder had a nice aroma.



Prawns -500 gms 
Lemon juice -1tsp 
Onion-1 (cut into slices )
Capsicum -1 (cut into  long thin slices)
Tomato-1 (cut into slices)
Green Chillies - 2 ( cut into slits )
Peanut Paste -1/2cup (soak  raw peanut into  water...then remove the skin...and then grind to mske a fine paste using little bit water )
Salt to taste 
Turmeric powder - 1tsp 
Red chilly powder -1tsp 
Coriander powder - 1tsp
Black Pepper powder -1/2tsp 
Mustard sauce-2tbsp......(u can use Mustard paste...if you use mustard paste..then soak black mustard into water for 30 minutes..then grind to make a fine paste using little bit water )


Wash prawns ..then add lemon  juice...pinch of salt and black pepper powder. .mix well...keep aside  for  15 minutes

Heat oil in a pan..add prawns....fry until light brown. .dont overcook otherwise it will get rubbery. Keep aside

Add onion,capsicum ,green  chillies and tomato slices  into the remaining oil. ..fry them...keep stirring. 

Add  turmeric powder, red chili powder,coriander powder, salt. ..keep stirring. ..cook them vegetables are soft

Add peanut paste...and mustard sauce or mustard paste. .mix well...add 1/2 cup water...bring it to boil. ..when the water will start boiling. Simmer the gas ..add fried prawns. .cover with lid and cook for 2 minutes. ..turn off the gas. .transfer the dish into a serving bowl 

serve this Peanut  Prwans China Badam  Chingri  with hot steamed rice.

If you like this dish please give your valuable feedbacks. Happy Cooking 😊 


1 comment:

  1. Hi Freinds, if you have any queries about this recipe....feel free to ask me...Thanks