Monday, 10 November 2014

Chingri Jhal - Bengali Style Prawn Masala

Some quick dish, best enjoyed with plain rice.




Ingredients


  • Prawns - 500 gms
  • Onion - 1, chopped
  • Onion Paste - 2 tbsp
  • Ginger Paste - 1 tbsp
  • Garlic - 1 tbsp, chopped
  • Green chilli paste - as required
  • Bay leaf - 2
  • Salt, Turmeric, Kshmiri Chill powder - as required
  • Sugar - a pinch

Marinate the cleaned prawns with slat and turmeric for 15 minutes. Add mustard oil to the pan, when it is hot, saute the prawns for 1 minute and keep aside.



In the same oil, add bay leaf, when color changes, add chopped onion and fry a little with a pinch of salt and sugar. When the color changes, add onion paste, and ginger paste and fry well. Add the green chilli paste and chopped garlic and mix well.



Add all the dry masalas, sprinkle some water and continue frying till water evaporates and oil comes out of the masalas.



I have added some extra green chilli too, which are chopped roughly.



Add the sauteed prawns to the fried masala and cook for 1-2 minutes. Then add a cup of hot water. Adjust the salt.



Boil for some time till oil comes out on the surface. Sprinkle a pinch of sugar if you like.



Sprinkle some garam masala powder and your chingri jhal is ready!!!




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