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.