Kumro Chingri
Sweet pumpkin cooked down with small prawns, panch phoron and green chilli until soft and glossy.
Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Per serving
242 kcal
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Instructions
Step 1: Toss the prawns with turmeric and salt.
Step 2: Temper panch phoron and dried chilli in hot mustard oil.
Step 3: Add the prawns and fry for two minutes, then lift them out.
Step 4: Cook the pumpkin cubes with turmeric, chilli powder and salt, covered, until soft.
Step 5: Return the prawns, add the green chilli and cook uncovered for five minutes.
Step 6: Finish with a drizzle of raw mustard oil.
Ingredients
Quantities update automatically for 4 servings.
- 250 gPrawns — small, peeled
- 600 gPumpkin — peeled and cubed
- 1 tspPanch phoron
- 2 wholeDried red chilli
- 3 wholeGreen chilli — slit
- 1 tspTurmeric
- ½ tspChilli powder
- 3 tbspMustard oil
- 1 tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 242 kcal
- Protein
- 18.6 g
- Carbohydrates
- 18.4 g
- Fat
- 11.2 g
- Saturated fat
- 1.8 g
- Fibre
- 3.6 g
- Sugar
- 8.4 g
- Sodium
- 620 mg
These figures are estimates for general information only and are not medical or dietary advice.