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.
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.
