Bengali Prawn And Pumpkin Stir Fry Recipe

About this recipe

Experience the vibrant flavors of Bengali cuisine with this Prawn and Pumpkin Stir-Fry recipe, a perfect balance of taste and nutrition. Succulent prawns are marinated with turmeric and chili powder, then stir-fried with sweet pumpkin cubes in mustard oil, a staple cooking medium in West Bengal. The dish bursts with warm aromas from cumin seeds, ginger, garlic, and freshly chopped coriander. Served alongside steamed long-grain rice, this wholesome meal is rich in protein, fiber, and essential nutrients. Ideal for a comforting lunch, it’s a straightforward recipe that packs bold flavors in every bite, showcasing the harmony of traditional Bengali spices and ingredients. Whether you're looking to maintain energy levels or simply enjoy regional culinary delights, this dish makes for an appetizing and satisfying option.

Ingredients

• 1 pack (200 g) Ifb Fresh Catch Prawns | Medium
• 400-600 g Pumpkin
• 500 g Onion
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• 200 ml Mustard Oil
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 25 g Whole Black Pepper
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 pack (1 kg) 921 Everyday Long Grain Rice

Instructions

1. 1. Wash and devein the prawns thoroughly, then marinate them with turmeric powder, red chili powder, and a pinch of salt for 10 minutes.
2. 2. Peel and dice the pumpkin into bite-sized cubes, ensuring they are evenly sized for proper cooking.
3. 3. Finely chop the onion, garlic cloves, and ginger, and prepare the coriander leaves for garnish.
4. 4. Heat mustard oil in a deep pan or wok until it lightly smokes, then reduce the flame to medium.
5. 5. Add cumin seeds to the oil and let them sizzle for 30 seconds to release their aroma.
6. 6. Stir in the chopped onions, garlic, and ginger, cooking until the onions turn golden brown and soft.
7. 7. Add the marinated prawns to the pan, cooking them for 3-4 minutes until they turn pink and firm.
8. 8. Toss the pumpkin cubes into the pan and mix thoroughly, ensuring the spices coat them evenly.
9. 9. Cover the pan and let the pumpkin cook on low heat for 10 minutes, stirring occasionally to prevent sticking.
10. 10. Season the dish with black pepper and adjust salt as needed, then stir well to combine.
11. 11. Garnish with fresh coriander leaves and serve hot alongside steamed long-grain rice.