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Home / Recipes / Chingri maacher jhaal/Spicy Prawn Curry

Photo of Chingri maacher jhaal/Spicy Prawn Curry by Mukulika Sengupta at BetterButter
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Chingri maacher jhaal/Spicy Prawn Curry

Feb-14-2017
Mukulika Sengupta
20 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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”.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • West Bengal
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. 250 gms prawns tossed in some salt and turmeric
  2. ½ cup grated coconut
  3. 3 tbsp yellow mustard seeds
  4. 2 tbsp khus khus
  5. 5 green chillies
  6. ¼ tsp kalo jeere/kalonji/nigella seeds
  7. 1 tsp turmeric powder
  8. salt to taste
  9. A pinch of sugar
  10. ½ cup mustard oil

Instructions

  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 (1)  

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Tripti Bhatia
Feb-16-2017
Tripti Bhatia   Feb-16-2017

amazing and yummy

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