Chingrir Jhaal (Spicy Prawn Curry)
By Joydeep Pal
King prawns/shrimps can be cooked in a very delicious manner and is a hot favourite among the people. Cooked in Bengali style, this recipe is one of the easiest to cook and also yummy in taste. The curry can be made hot or medium depending on the amount of chillies.
- 20 King Prawns/Shrimp (Washed)
- 2 or 3 pc Potatoes
- 1 pc Tomato (big)
- 2 or 3 Green Chillies
- 1 tablespoons of Ginger Paste
- 5-6 tablespoons of Oil : Mustard (preferred)/Sunflower oil
- Medium Size Onion: 2 nos
- Cummin Whole(Jeera): 1/4 teaspoon
- Cinnamon (Darchini): 1/4 of a stick
- Cardamom (Elaichi): 3 small one
- Clove (Labongo/laung): 3
- Bay leaves (Tejpata) : 3
- Garam Masala: ½ teaspoon
- Cumin powder (Jeera): 1 table-spoon
- Turmeric powder (Halud/Haldi): 1 tea-spoon
- Sugar: 1 tea-spoon
- Salt to Taste
Level of difficulty Easy
Preparation time 15mins
Cooking time 10mins
Cost Average budget
Mix the prawns with little turmeric and salt and keep them aside. Chop the onions. Also dice the potatoes in small pieces.
Heat oil in a frying pan and fry the prawns first till they start turning golden and keep them separate. Fry potatoes separately and then add the onions to fry till golden brown.
Then, add the cummin, bay leaves, cardamom, clove and cinnamon to fry little bit.
Add ginger paste, green chillies and tomato to saute along with cummin and garam masala powder.
Add the potatoes and the prawns with turmeric powder and salt and mix well with water. Put a lid over the frying pan to cook for 8-9 mins in medium flame. Add the sugar and mix them well.
Ready to serve hot with rice or pulao.