Prawn With Tender Tamarind Leaves Chinta Chiguru

Share
9 Ratings
7 Reviews
Print
Recipe By Vahchef
35 m
2 servings

Stuffed Potatoes In Silky Tomato Sauce Aloo Makhani

Stuffed potatoes in silky tomato sauce aloo makhani is a classic delicacy made with amazi...

Dahi Wala Kher Sangri

This is a rajasthani recipe and especially made in summer season with dried kher and sang...

Poked Bottle Gourd In Tangy Gravy

This recipe is a South Indian preparation of the bottle gourd made with the tanginess of ...

Paneer Methi Malai Mirch

Methi Malai Paneer is loved by everyone and it goes well with all sorts of Indian breads....

Bharli Vangi Stuffed Baby Eggplants

Traditional Maharashtrian curry popularly known as Bharli Vangi or Stuffed Eggplant is an...

Chicken Do Pyaza - Murg Do Pyaza

Chicken Do Pyaza is a delicious Indian recipe served as a Curries, Marinated chicken is c...

Prawn With Tender Tamarind Leaves Chinta Chiguru Recipe, Sadari sukhi sabji, How To Make Prawn With Tender Tamarind Leaves Chinta Chiguru Recipe

Name: PRAWN WITH TENDER TAMARIND LEAVES CHINTA CHIGURU
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Yield: 2

Prawns delicately cooked in a saucy gravy made of tender tamarind leaves commonly known as chinta chiguru. This dish is tangy to taste and flavourful.

About Recipe

Royallu vepudu, Eral varuval, Chingri Bhaja

How to make PRAWN WITH TENDER TAMARIND LEAVES CHINTA CHIGURU

(9 ratings)

7 reviews so far

Prep time
10 mins

Cook time
25 mins

Total time
35 mins

PRAWN WITH TENDER TAMARIND LEAVES CHINTA CHIGURU

Author : Vahchef
Main Ingredient : shrimp

Servings : 2 persons
Published date : February 14, 2019

Ingredients used in PRAWN WITH TENDER TAMARIND LEAVES CHINTA CHIGURU
• Coriander powder - 1 tablespoon.
• Turmeric powder - 1/4 tea spoon.
• Chopped onions - 1/2 cup.
• Chopped garlic - 1 tablespoon.
• Butter - 3 tablespoons.
• Salt - to taste.
• Chilly powder - 1 tablespoon.
• Chinta chiguru - 1 big cup.
• Prawns(big) - 250 grams.
Method:
In a pan heat butter and add prawns, salt, chilly powder, saute the prawns, take the prawns keep it aside. In the same pan add some butter and add chopped garlic, chopped onions, turmeric powder, salt, cook it for some time, add chilly powder, coriander powder, add chopped tamarind leaves cook it for some time in a slow flame. Add the prawns in the tamarind mixture, add salt, drop some water and saute them, and switch off the flame. This curry is served with rice.

Neththra'sVision Posted on Tue Apr 16 2013

Wow PRAWNS.................Thanks.

Reply 0 - Replies

kanan1525 Posted on Tue Apr 16 2013

first

You have given a lot of details about Chinta Chiguru in the video done in April 10 2009, this video is a good example to your promise about making healthy food. You have said for whom tender tamarind leaves is good for. I think people should watch th

Tropically Happy! Posted on Tue Apr 16 2013

It is amazing how food from different cultures show you what you waste where you live. The only thing we use we get out of the tamarind is making juice. I had never imagined using the tamarind as a food condiment, let alone the leaves! One must be op

Serkan E Posted on Tue Apr 16 2013

Woow nice. Chef I noticed that you didn't make any dish whee use lemongrass or galanga. Maybe a challenge for you ? ;) Thx

John T Posted on Fri Apr 19 2013

I've got to try tamarind leaves now. Who knew?

Madhu Dash Posted on Tue Oct 22 2013

wow wow wow. vahchef u rock