### TranslatedIngredients: 300 grams Raw papaya - peeled and cut into dices,150 grams Prawns,1 Onion - ground into paste,2 Bay leaf (tej patta),1 teaspoon Turmeric powder (Haldi),1-1/2 teaspoons Red Chilli powder,1/2 teaspoon Cumin powder (Jeera),2 tablespoons Mustard oil,Salt - as required,1 tablespoon Coriander (Dhania) Leaves - finely chopped ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Bengali Recipes ### Course: Lunch ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Pepe Chingri recipe, firstly wash, peel and cut green papaya into medium pieces and keep it aside.Wash and clean prawns nicely under running water, strain and keep aside.Heat 1 tablespoon of mustard oil in a non-stick pan and saute the prawns with 1/2 teaspoon salt and turmeric for few minutes. Collect and keep aside.Heat oil in a heavy bottomed pan and also add the leftover oil after frying prawns.Add bay leaf and just after 3 to 4 seconds, add onion paste and fry till raw smell goes off and onion turns golden in colour.Add turmeric powder, red chilli powder and salt. Add green papaya pieces and mix well. Cover the lid and cook for 3 to 4 minutes.Now add prawns and enough water to make a curry. Let the Pepe Chingri Curry come to a boil, simmer the flames and cook with lid closed till papaya softens.Once done, Turn off the gas and garnish the Pepe Chingri with fresh coriander. Serve Pepe Chingri with hot steamed rice for a perfect weekday lunch or dinner.