Chingri maacher jhaal/Spicy Prawn Curry | How to make Chingri maacher jhaal/Spicy Prawn Curry

By Mukulika Sengupta  |  14th Feb 2017  |  
5 from 1 review Rate It!
  • Chingri maacher jhaal/Spicy Prawn Curry, How to make Chingri maacher jhaal/Spicy Prawn Curry
Chingri maacher jhaal/Spicy Prawn Curryby Mukulika Sengupta
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

16

1

About Chingri maacher jhaal/Spicy Prawn Curry Recipe

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”.

Chingri maacher jhaal/Spicy Prawn Curry, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Chingri maacher jhaal/Spicy Prawn Curry is just mouth-watering. This amazing recipe is provided by Mukulika Sengupta. Be it kids or adults, no one can resist this delicious dish. How to make Chingri maacher jhaal/Spicy Prawn Curry is a question which arises in people's mind quite often. So, this simple step by step Chingri maacher jhaal/Spicy Prawn Curry recipe by Mukulika Sengupta. Chingri maacher jhaal/Spicy Prawn Curry can even be tried by beginners. A few secret ingredients in Chingri maacher jhaal/Spicy Prawn Curry just makes it the way it is served in restaurants. Chingri maacher jhaal/Spicy Prawn Curry can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Chingri maacher jhaal/Spicy Prawn Curry.

Chingri maacher jhaal/Spicy Prawn Curry

Ingredients to make Chingri maacher jhaal/Spicy Prawn Curry

  • 250 gms prawns tossed in some salt and turmeric
  • ½ cup grated coconut
  • 3 tbsp yellow mustard seeds
  • 2 tbsp khus khus
  • 5 green chillies
  • ¼ tsp kalo jeere/kalonji/nigella seeds
  • 1 tsp turmeric powder
  • salt to taste
  • A pinch of sugar
  • ½ cup mustard oil

How to make Chingri maacher jhaal/Spicy Prawn Curry

  1. Toss the prawns in salt and turmeric for about 15 minutes.
  2. 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.
  3. Heat the mustard oil to smoking point. Add the prawns and sauté for a minute. Drain the prawns and keep aside.
  4. Add the kalonji in the same oil. Once it starts spluttering add the coconut paste and cook on low heat.
  5. Add the salt, sugar and turmeric and cook till the oil starts to separate.
  6. Add the prawns, fry for a minute and add ½ cup of water.
  7. Once it comes to a boil, lower the flame and simmer till done. The gravy will thicken. Garnish with some coriander leaves.

Reviews for Chingri maacher jhaal/Spicy Prawn Curry (1)

Tripti Bhatia2 years ago

amazing and yummy
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