Chingri Pepe Ghonto

(Dry Papaya Curry with Shrimp)

Serving Size: 4 persons

Ingredients:

Papaya - 400 g

Potatoes - 100 g, cut into 1/2 inch cubes

Shrimp/Kucho chingri - 100 g

Coconut - 1tbsp, grated

Whole Cumin seeds - 1/2 tsp

Turmeric powder - 1/4 tsp

Cumin powder - 1 tsp

Ginger - 1 tsp grated

Green cardamoms - 3

Bay leaf - 2

Dry Red Chilli - 2

Green Chillies - 3 whole, slit

Ghee - 1 tsp

Sugar - 1/2 tsp

Salt - To taste

White Oil - 4 tbsp

Preparation:

1. Cut pepe/papaya into 8 large pieces. Parboil with salt and a pinch of turmeric, about 15 min on stove top. If using pressure cooker - 2 whistles on high heat. Microwave may also be used. Make sure the vegetable is soft but not overboiled.

2. Roughly mash the parboiled pepe/papaya.

3. Make a paste of cumin powder, turmeric, and grated ginger in 1 tbsp water.

Cooking procedure:

1. Heat oil in kadai.

2. Fry cut potatoes on medium heat for about 5 min (till golden brown) and keep aside.

3. Fry shrimp/kucho chingri for 3 min and keep aside.

4. To the same oil add whole cumin seeds, bay leaves, and dry red chillies. Let the seeds splutter.

5. Turn heat to medium low. Add grated coconut and fry till brown (about 30 sec- 1min).

6. Add cumin powder, turmeric, and ginger paste. Fry for 30 sec.

7. Add mashed pepe/papaya, and fried potatoes. Mix well.

8. Add salt and sugar. Cover and cook for 15 with stirring on low heat until potatoes are done. If potatoes are not done then add about 1/4 cup water. This is a dry preparation so water must be evaporated before serving.

9. Add fried shrimp/kucho chingri and continue to cook for another 4-5 min

10. Just before removing from heat add ghee, green chillies, and crushed cardamoms.

Also see our Vegetarian Pepe-Ghonto (Papaya Curry)

Serving Suggestions: