Name: Bagda chingri jhaal recipe by Sukanya Basu at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Tiger prawn-8; Lime-1; Turmeric powder-2 tbsp; Poppy seed paste-8tbsp; Mustard paste-6 tbsp; Kashmiri red chilli powder-3 tbsp; Green chillies-6-7; Mustard oil; Kalonji-2tsp; Salt and sugar as per taste; Corriander leaves-a bunch

ABOUT Bagda chingri jhaal RECIPE

An awesome bengali dish with spicy prawns in a yummy gravy.

Ingredients Serving: 4

Tiger prawn-8
Lime-1
Turmeric powder-2 tbsp
Poppy seed paste-8tbsp
Mustard paste-6 tbsp
Kashmiri red chilli powder-3 tbsp
Green chillies-6-7
Mustard oil
Kalonji-2tsp
Salt and sugar as per taste
Corriander leaves-a bunch

Instructions

De-vein the prawns and marinate using lime, turmeric powder and salt.Keep aside for 10 min.
Heat oil in a pan and Fry the prawns till golden red.keep aside
In the same pan add kalonji.Let it splutter.
To it add the mustard and poppy seed paste.Cook on sim flame.
Add turmeric powder and Kashmiri red chilli powder.
Add the prawn and salt and sugar at this stage.
To it add little water and cover and cook for another 5 min.
Sprinkle with corriander leaves
Check for the oil to come on top.
The dish is ready to be devoured.

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