CHINGRI MACHER JHOL

Chingri macher jhol is a Bengali prawn curry with a Dutch influence. Preparation with panchphoran, mustard oil served with hing tempered yoghurt tomato. (Yield: Four portions) INGREDIENTS 800 gm of deveined tiger prawns 1/4 tsp turmeric powder 12 gm chopped garlic 10 gm chopped ginger 125 gm chopped onion 65 ml coconut milk ½ +1 pinch scrapped coconut 1 tbsp mustard oil 1 green chilli 1/4 tsp cumin seeds 1/4 tsp mustard seeds 1/4 tsp red chilli powder 1 tbsp cumin powder 1/4 tsp garam masala powder 1/4tsp sugar 1 tbsp ginger-garlic paste METHOD:

Marinate the prawns with salt and turmeric powder for 15 minutes.

Heat 3 tbsp mustard oil in a non-stick pan. Add prawns and sauté for 1 minute. Transfer them to a bowl. Heat remaining oil and add mustard seeds, cumin seeds and fennel seeds. When they start spluttering, add green chillies, gingergarlic paste and grated coconut. Sauté for a while. Add red chilli powder, cumin powder, garam masala and a pinch of sugar to balance the flavours. Mix well and cook for few minutes.

Remove the pan from heat and grind the contents to a fine paste.

Transfer the paste to a pan; add enough coconut milk and the prawns.

Cook it till the gravy thickens and prawns are done.

Serve hot with cilantro pulao, hing tempered tomato and pineapple chutney.