Wednesday, July 6, 2011

Tiger Prawns with Green Bell Pepper

For the past few weeks or so we have had some respite from the rains; since a visit to the fish market was long overdue we set out to look for some fish. At this time of the year we were hoping to purchase some  bagda chingri that is what tiger prawns are called in Bengali and sure enough there were some fresh tiger prawns; we of course did not waste too much time and purchased a portion; yes in Bombay fish is not sold by the kilo, portions of prawns are laid out, these portions are called vata and we purchase these vatas of prawns.
Back home I was eager to cook these lovely tiger prawns. I like my food to be low on spices and my mum showed me how to cook these prawns just the way I like it. What I like about this recipe is that the spices do not overwhelm the inherent flavour of the prawns as a result the dish is quite tasty but light.
  • 2 big potatoes
  • One onion
  • One green bell pepper (green capsicum)
  • One small tomato
  • 3 teaspoons coriander- cumin mix powder
  • A little turmeric powder
  • A little Kashmiri red chilli powder
  • 12 medium size tiger prawns
  • About a ¼ teaspoon of cumin seeds
  • Salt to taste.
  • 2 tablespoons cooking oil

  • Shell and devein prawns, leave the tail intact if you wish; after washing them apply salt and turmeric powder to the prawns, mix well.
  • In a wok or fry pan heat a little oil and fry the prawns, you will see the tail turning a bright shade of red. Remove the prawns from the pan after frying them and keep them aside.
  • Peel the potatoes and cut into cubes as shown in the photograph below.
  • Chop the green bell peppers into squares (see photo below). 
  • Finely chop the onion.
  • Heat two tablespoons oil in a vessel of your choice and add the cumin seeds. Once the seeds begin to crackle add the chopped onions.
  • Fry the onions till they turn light brown or pink.
  • Add the potatoes, stir and cook till the potatoes are partially cooked.
  • Chop the tomato and add it to the potatoes. If you do not like tomato then add just a small piece of the tomato.
  • Soon after adding the tomato, add a little turmeric powder, red chilli powder and the coriander- cumin mix powder.
  •  Add salt to taste, stir well. Add a little water.
  • Cover and cook for a while, stir occasionally.
  • Add the bell pepper and the tiger prawns.
  • Cover and cook till done, take care to stir intermittently.
  • Serve hot, take care not to add to much water, as you can see from the photo it is not watery.

Sending this recipe to Sobha Shyam's Event


  1. the combination of green capsicum and prawn is just awesome....great recipe!!

  2. Simple and tasty dish I think goes well with steamed rice as well as chapatis. In Kolkata price of chingri is touching sky how about Mumbai?

  3. Mmmm. That sounds delicious! I think this would even taste good with maybe just rice and a very simple dal (masoor?). My mouth is watering just reading your recipe and seeing the photos...

  4. never cooked it this way but looks really delish!

  5. absolutely delicious, very tempting one..

    Ongoing Event at Good Food:

  6. chingri mach bell pepper diye konodin banai ni but ei preparating ta dekhe amar banate ichha korchhe. Nice preparation....

  7. Liebe Shilpi,

    diese Garnelen Curry sieht einfach lecker aus. Ich liebe Garnelen. Ich würde den Teller ganz für mich haben und genießen. :-)

  8. it sounds delicious
    i like the name of ur blog very much

  9. Glad all of you liked this simple recipe.

  10. @Dustedoff:Yes you could have it with dal, but I love to have it only with rice, I do not like the dal to interfere with the flavours of the dish.

  11. @Sutapa: Bombay too very expensive.

  12. Delicious Recipe...just love it...:)

  13. This is really good, a must try recipe. I never had potatoes added to a prawn dish, but this is interesting. I suppose one could just eat this as a n add on to a salad.

  14. @Samir: Eat it anyway you like, it is quite tasty and light on the stomach, of course if the prawns are fresh it tastes excellent.

  15. My little bro is visiting this weekend n he is a HUGE fan of shrimp ~ I will bookmark this recipe to try :)
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  16. Love the combo..looks delicious and yummy..nice and easy recipe..thanks for sharing it!

  17. God, I absolutely adore prawns. Never tried prawns with capsicum. I usually make a Goan prawn curry!

  18. You have a nice space with interesting recipes. Glad to follow u :):)


  19. Hello Shilpi,
    Bumped into your site.Tomar intro ta pore khub bhalo laaglo! Karon, it was almost as if i was reading about my Ma! I learnt (and still learning!) the vagaries of cooking from Ma on telephone! ;)
    She too, keeps guessing the ingredients while eating out at restaurants, parties and keeps trying them out at home adding her own unique touch....
    Will keep visiting!

  20. So delicious prawn curry,you have nice space with lovely recipes...Glad to follow you.