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Tuesday, 24 March 2015

Spicy Prawn Curry (Chingrir Jhal)

All the seafood lovers out there this is one prawn dish I’m sure that you would love to try!! This dish is always a winner, makes a match made in heaven with plain steamed rice. Texture, color, flavour you name it, this is superlative in each. So quick and easy, it’s a foolproof recipe and ready within half an hour together with the preparation time. So what are you waiting for? Rush to your kitchen if you have some prawns in your freezer, make this delectable spicy prawn curry and enjoy the bliss of having awesome food with every morsel.

 
Spicy Prawn Curry


What you will need :



  • 500 gms medium prawns deveined, washed and cleaned in warm water. Leave the heads on. It will add to the flavours.
  • 2 potatoes sliced/ cut lengthwise
  • 1 big red tomato chopped
  • 2 tsp yellow mustard seeds
  • 2 tsp poppy seeds
  • 3 green chilies
  • Some chopped coriander leaves
  • 1 tsp turmeric powder
  • 11/2 tsp Kashmiri red chili powder
  • Salt to taste
  • Mustard oil as per requirement

 
Spicy Prawn Curry

The way to make it:
 


Step 1:


Soak mustard seeds, poppy seeds and green chilies with a pinch of salt in a little water for 15 minutes. Then add the chopped tomatoes to it and grind together into a smooth paste.


Step 2:


In the mean time marinate prawns with a pinch of turmeric powder and salt for 2 minutes. Heat oil in a wok and sauté the prawns lightly until they change color, take them out and keep aside.


Step 3:
 

Add more oil if you need and when hot add the potatoes. Continue frying until they are golden brown.


Step 4:


Add the paste, salt, turmeric powder, red chili powder and sauté on medium heat for a few minutes until the rawness of the tomato is gone.


Step 5:


Add the prawns, 1 big cup of water and cover the wok with a lid. Let it cook for 5-7 minutes on medium flame.


Spicy Prawn Curry

Step 6:


When the potatoes become soft, turn the flame off and add a few drops of raw mustard oil on the top. Sprinkle the chopped coriander leaves, add one or two slit green chilies and serve hot with plain steamed rice.




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