Ufff Chingri/prawns!!
Fresh sea water prawns. Large ones. Red ones. Juicy ones. I can launch into a rhapsody everytime I see prawns.
This time I bought 4 kilograms of prawns. Then started the thinking process. How many ways to cook it! As snacks or main course. In gravy, dry dishes or pulao and biryani. However the Bong blood demanded a typical jhaal to begin with. So a mustard, poppy seeds, coconut and green chiilies gravy it was. Eaten with hot steaming rice..uffffffff!!
Ingredients
400 gms prawns
3 tbsp yellow mustard
1 tbsp black mustard
1 tbsp poppy seeds
½ cup grated coconut
6 green chillies
1 large tomato, sliced
½ tsp kalonji/nigella
1 tsp turmeric powder
1 tsp Kashmiri red chilli powder
¼ cup mustard oil
Salt and sugar to taste
Sprinkle some salt and turmeric powder on the prawns and keep aside for some time.
Soak the mustard seeds and poppy seeds for some time. Grind to a smooth paste of the soaked mustard seeds, poppy seeds, grated coconut, green chillies and a pinch of salt.
Heat 2 tbsp oil. Saute the prawns till they turn light red. Remove from the pan. Add some more oil and heat it. Add the kalonji. Saute the sliced tomato till it turns mushy. Add the mustard paste, salt, turmeric and red chilli powder. Cook on low heat till oil starts leaving the sides. Add ½ cup of water and bring to a boil. Add the prawns and a pinch of sugar. Cover and cook till the gravy thickens. Your chingrir jhaal is ready to be devoured with some hot steaming rice.
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