Name: Pepe Chingri Chechki (Raw papaya & Prawn Curry) recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 1 med. papaya, grated; 10-12 big prawns, deveined and cleaned; 1 onion, chopped; 2 green chilies, slit; 1 tsp. ginger paste; 1/2 tsp. Panch phoron; 2 bay leaves; 2 tbsp. fresh coconut, grated; salt to taste; 1/4 tsp. turmeric powder; 3 tbsp. mustard oil; 1 tsp. coriander leaves, chopped; 1 tsp. ghee

ABOUT Pepe Chingri Chechki (Raw papaya & Prawn Curry) RECIPE

This is a traditional Bengali recipe. It is a simple papaya curry where prawns are added for some extra flavour. It can be omitted for the vegetarian version. Instead, vadis (dried lentil dumplings) can be added. This dish can be relished as a side dish with either rice or chapatis.

Ingredients Serving: 3

1 med. papaya, grated
10-12 big prawns, deveined and cleaned
1 onion, chopped
2 green chilies, slit
1 tsp. ginger paste
1/2 tsp. Panch phoron
2 bay leaves
2 tbsp. fresh coconut, grated
salt to taste
1/4 tsp. turmeric powder
3 tbsp. mustard oil
1 tsp. coriander leaves, chopped
1 tsp. ghee

Instructions

Heat a tbsp. of oil and fry the prawns till they change colour. Remove and keep aside. In the same pan add the rest of the oil and temper with bay leaves and the panch phoron.
After they stop spluttering add the chopped onions, ginger and the green chillies. Saute till the onions are soft.
Add the grated papaya, salt, turmeric and the prawns and stir to mix well. Cover and cook on low flame till done. Water can be sprinkled at intervals. Stir occasionally to prevent it from sticking at the bottom of the pan.
Before removing add the chopped coriander leaves and ghee and serve hot with rice as a side dish or with chapattis.

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