Narkel Kacha Morich Chingri is a traditional Bangladeshi prawn dish that delights the palate with a balance of spicy and creamy flavors. This dish is primarily made with fresh prawns, coconut, and green chilies, which are staples in Bangladeshi cuisine. The prawns are cooked in a rich coconut milk sauce, infused with the heat of green chilies and the aromatic flavors of ginger and garlic. It’s a dish loved for its simplicity and the way it brings out the natural sweetness of prawns while providing a spicy kick. Often enjoyed with steamed rice, it is a testament to the rich culinary heritage of Bangladesh and is a favorite among seafood lovers.
Narkel Kacha Morich Chingri
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Prawn – 500 Grams
- Coconut Milk – 1 Cups
- Green Chili – 5 Piece
- Onion – 2 Cups
- Garlic – 1 Tbsp
- Ginger – 1 Tbsp
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Oil – 2 Tbsp
- coriander leaves – 0.5 Cups
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
10 Grams
Saturated Fat
150 Mg
Cholesterol
400 Mg
Sodium
15 Grams
Total Carbohydrate
3 Grams
Dietary Fiber
25 Grams
Protein
Directions
Step 1
Clean the prawns thoroughly and set aside.
Step 2
Heat oil in a pan and add chopped onions, sauté until golden brown.
Step 3
Add garlic and ginger, cook for 2 minutes.
Step 4
Stir in turmeric powder and salt.
Step 5
Add the prawns to the pan and cook until they turn pink.
Step 6
Pour in coconut milk and add green chilies. Simmer for 15 minutes.
Step 7
Garnish with coriander leaves and serve hot with rice.
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