Chingri Tomator Jhol (Prawn tomato curry)

Posted by: Mala D

This recipe is an example of my Father-inlaw's experimental cooking & how they often turned out delicious! A'grade prawns (golda chingri) are frightfully expensive in India, but paying  in different currencies, we tend to forget that. Understandably, my mom-inlaw was upset:she wanted to make the classic Chingri Bhapa...but none of us regretted dad's experiment, rather we all, including the venerable Guruji here, loved this recipe. Surprisingly it's so simple,having such few ingredients that one would wonder what's all the fuss about! My reply to that is just try this:-))



Ingredients:
Prawns: 450 gms
Tomato: 400 gms
Redchilli powder: 2 tsp
Turmeric powder: 1-1/2 tsp
Salt: to taste
Sugar: 1 tsp
Green chillies: 4-5
Mustard oil: 4-5 tbsp
Fresh cream: 2 tbsp(optional)
Mustard seeds: 1 tsp

Method:
Peel & devein the prawns & wash thoroughly. Apply 1/2 tsp haldi & 1 tsp red chilli powder & a little salt & keep aside.
Chop a few tomatoes into small pieces & puree the rest of them. My father-inlaw, being a bangaal, uses only chopped tomato which gives a somewhat watery jhol,while i coming from a ghoti family, prefer it a bit thick.
Heat oil in a wok/deep pan & toss the prawns in it for about a minute. Quickly take them out.
Temper the same oil with mustard seeds & sliced green chillies. When they crackle, add the chopped tomatoes. Fry till they are a bit soft then add the pureed tomato. Add salt, sugar & the spices. Mix well. When the oil leaves side of the masala, add 2 glass of water. Cover with lid & put on simmer. When the gravy looks almost ready (3-5 minutes), add the prawns. Bring to a boil then lower the flame & cook for about two minutes. Close the heat. You can add fresh cream to jazz up this dish/to soften the spiciness.

Garnish with a swirl of fresh cream. Serve hot with rice.

Chaal Kumro Chingri (white pumpkin with shrimps)

Posted by: Mala D

Chaal kumro was explained nicely by another blogger Pratima D here,i just want to add that this vegetable is considered a "non-veg" item! On Kali Puja night, those who want to avoid an animal sacrifice, offer chaal kumro to the Goddess. This recipe is considered a Bong delicacy & is also cooked using Laou (bottle gourd) instead of white pumpkin but I feel it tastes better with chaal kumro.

Ingredients:
White pumpkin: 1/2 kg
Shrimps: 150-200 gms,medium-sized
Mustard oil/refined oil: 1-1/2 tbsp
Turmeric powder: 2tsp
Red chilli powder: 1-1/2 tsp
Salt: to taste
Sugar: 1/2 tsp
Corriander leaves: a handful
Green chillies: 2-4
Nigella seeds(kalonji/kala jeera)

Method:
Peel & de-vein the shrimps, their heads should already be removed at the fish monger's. Wash properly & drain the water. Put them in a bowl & apply 1 tsp turmeric powder,1 tsp red chilli powder & 1/4 tsp salt. Mix well & keep aside for 10-15 minutes.

Meanwhile, peel, deseed & cut the white pumpkin into small pieces. Wash well & drain in a sieve.

Heat oil in a frying pan, add the shrimp, keep tossing for about 2 minutes & take them out. In the same oil, add kala jeera & sliced green chillies, when they crackle, add the white pumpkin. Toss them for a while, add salt & 1 tsp turmeric & 1/2 tsp red chilli powder & mix  well. Cover & cook it on low flame. Chaal kumro releases a lot of water so extra water is not needed. Keep checking from time to time. When it's 3/4 done, add sugar & toss around. Now add the fried shrimps & mix them with the curry. Shrimps cooks really fast, about 3-4 minutes in total time, so just cook the curry on a high flame to dry out the water if any. Dish out & garnish with chopped corriander leaves. Serve hot with rice.