It was very difficult for me to write this post. I mean how can Ii not salivate while writing? How can I not stop writing and go whip up some prawns? But it is work and it has to be done.
So 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”.
I have used the larger variety of prawns. You can use any you can lay your hands on. Now about mustard. Do use yellow mustard seeds as the black seeds are more pungent. Cooking in mustard oil also imparts a certain unique flavour. Moreover it has been established that mustard oil is healthier option.
Ingredients
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
Toss the prawns in salt and turmeric for about 15 minutes. 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. Heat the mustard oil to smoking point. Add the prawns and sauté for a minute. Drain the prawns and keep aside. Add the kalonji in the same oil. Once it starts spluttering add the coconut paste and cook on low heat. Add the salt, sugar and turmeric and cook till the oil starts to separate. Add the prawns, fry for a minute and add ½ cup of water. Once it comes to a boil, lower the flame and simmer till done. The gravy will thicken. Garnish with some coriander leaves.
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