Prepare to embark on a culinary journey that will transport you straight to the vibrant kitchens of Bengal! This Ana Chingri Prawn and Pineapple Curry is not just a recipe; it's a symphony of flavors that dances between sweet, spicy, and savory. Imagine succulent prawns mingling with juicy pineapple chunks, all wrapped in a rich, aromatic sauce that will make your mouth water before the first bite. Whether you're a seasoned cook or a curious food adventurer, this dish promises to be a showstopper that will impress even the most discerning palates!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Bengali
Serves: 4 servings
Ingredients
- 500g prawns, cleaned
- 1 cup pineapple chunks
- 2 tablespoons mustard oil
- 1 onion, finely chopped
- 2 green chilies, slit
- 1 teaspoon ginger paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Clean the prawns thoroughly and pat them dry with a paper towel. Chop the onion finely and slit the green chilies. Measure out the pineapple chunks, mustard oil, ginger paste, turmeric powder, red chili powder, and salt.
- Heat 2 tablespoons of mustard oil in a large pan or skillet over medium heat. Once the oil is hot and shimmering, add the finely chopped onion. Sauté the onion until it becomes translucent and lightly golden, which should take about 5-7 minutes.
- Next, add the ginger paste and slit green chilies to the pan. Stir well and cook for another 2 minutes, allowing the flavors to meld together.
- Sprinkle in the turmeric powder and red chili powder, stirring continuously to prevent the spices from burning. Cook for about 1-2 minutes until the spices are fragrant.
- Add the cleaned prawns to the pan, stirring well to coat them in the spice mixture. Cook the prawns for about 5 minutes, or until they turn pink and start to curl up.
- Once the prawns are cooked, add the pineapple chunks to the pan. Stir gently to combine the prawns and pineapple, and allow the mixture to cook for an additional 5-7 minutes. This will allow the pineapple to soften slightly and infuse the curry with its sweetness.
- Season the curry with salt to taste. Stir well and let it simmer for a few more minutes to ensure all the flavors meld together. If the curry is too thick, you can add a splash of water to reach your desired consistency.
- Once the curry is done, remove it from the heat and garnish with freshly chopped cilantro. Serve hot with steamed rice or parathas for a complete meal.
Tips
- Choose Fresh Prawns: The secret to an amazing curry starts with high-quality, fresh prawns. Look for prawns that are firm, have a clean smell, and have a slight sheen.
- Master the Mustard Oil: Authentic Bengali cuisine loves mustard oil for its distinctive flavor. Heat it until it just starts smoking to release its full aroma, but be careful not to burn it.
- Spice Balance is Key: The combination of turmeric and red chili powder should create a warm, vibrant color without overwhelming heat. Adjust according to your spice tolerance.
- Pineapple Precision: Use ripe but firm pineapple chunks. They should be sweet but still hold their shape when cooked.
- Timing Matters: Don't overcook the prawns! They should turn pink and curl slightly, which typically takes about 5 minutes. Overcooking will make them tough and rubbery.
- Let the Flavors Meld: Allow the curry to simmer for a few extra minutes after cooking to let all the spices and ingredients blend together perfectly.
- Garnish Generously: Fresh cilantro isn't just a garnish – it adds a bright, fresh note that lifts the entire dish.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
