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In Bangla the word “jhaal” generally refers to a mustard based gravy. “Jhaal” also means hot and spicy. In this dish I have used mustard along with poppy seeds and coconut. And these three make an awesome combination. I also use the same masala with potatoes and it also turns out lip smackingly good. Also add lots of green chillies. And you have both kinds of “jhaal”.
amazing and yummy
Toss the prawns in salt and turmeric for about 15 minutes.
Soak the coconut, mustard and khus khus in lukewarm water for some time. Now add a pinch of salt and the green chillies into it and grind into a smooth paste.
Heat the mustard oil to smoking point. Add the prawns and sauté for a minute. Drain the prawns and keep aside.
Add the kalonji in the same oil. Once it starts spluttering add the coconut paste and cook on low heat.
Add the salt, sugar and turmeric and cook till the oil starts to separate.
Add the prawns, fry for a minute and add ½ cup of water.
Once it comes to a boil, lower the flame and simmer till done. The gravy will thicken. Garnish with some coriander leaves.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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