Chingri maacher jhaal

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.

Sorse Posto Chingri

It is prawn time again.
One thing I have learnt from my little culinary journey around the country is that we are most comfortable with the palette we are born with. Since childhood we are brought up on a certain style of cooking. Sure we love to try out different cuisines but then we always come back to the food from our childhood. Also i am sure genetics has a large part to play in this scheme of things. A South Indian might try out chole bhature and hakka noodles but he always finds solace in his regional food. A Bengali, likewise. Might enjoy idli and dosa a lot but will always crave for “maach bhaat”.
On our recent trip to Goa we gorged on Prawns and se fish. Totally loved the vindaloos and prawn masala fry. But finally my heart yearned for a typical Bengali preparation of prawns with mustard and poppy seeds. The thing about Bengali cuisine is that we use powdered masalas very sparingly. We let the food do the talking. The natural essence and flavour of the food is allowed to shine through instead of being swamped under lots of dhani, jeera and garam masala. In this dish too the main taste is of the fresh prawns supplemented by the mustard and poppy seeds. No other masalas.

Ingredients

250 gms prawns
1 tsp salt
1 tsp turmeric powder
5 tbsp yellow mustard
3 tbsp khus khus/poppy seeds
3 green chillies, slit
½ tsp kalonji
½ tsp salt
1 tsp turmeric powder
Pinch of sugar
½ cup mustard oil

Marinate the prawns in the salt and turmeric powder for some time. Soak the mustard and poppy seeds in hot water for half an hour. Grind it to a paste along with some salt.
Heat the oil. Sauté the prawns and keep aside. In the same oil ad the kalonji and green chillies. Add the mustard paste, salt and turmeric powder. Cook on low flame till the oil separates. Add a cup of water and bring to a boil. Add the prawns and sugar, cover and cook till the oil floats on top.

Sorse Chingri /Prawns in Mustard sauce

What is the height of your fish obsession? Mine is a bit funny and weird. Staying at 11,000 feet it is very difficult to get hold of fish. Even if I am able to get some it is mostly “rahu”. For a Bengali those ice packed days old rahu is merely pedestrian fare.
Although Delhi is just 50 minutes away by flight yet it seems like a different universe. Home reminds me of all the delectable fish dishes prepared regularly. My mom keeps the fridge stocked with at least five different varieties of fish which keep getting changed every ten days or so. When she came over to visit me I pestered her into getting at least five kilograms of fish. Those were the best two weeks I had relishing fish after such a long time. Then again came a season of fishless drought.
So when I went home for a week to celebrate Durga Pooja my main objective was to get some fish again. I brought back 7 kgs of fish and I had to ditch most of my clothes at home so that I don’t have to pay for excess baggage. My friends laughed at me. I relished the yummy fish. Bengali genes, you see!!!
This is one of the dishes I prepared from that cache !!


Ingredients

250 gms prawns, cleaned and marinated in salt and turmeric
5 tbsp yellow mustard
1 large tomato
A pinch of salt
2 green chillies, slit
½ tsp kalonji/Nigella seeds
½ tsp turmeric powder
Pinch of sugar
Salt to taste
¼ cup mustard oil

Soak the mustard seeds in warm water for half n hour. cut the tomato in four large pieces. Make a paste of mustard seeds and tomato adding a pinch of salt while grinding.
Heat mustard oil to smoking point. Lower heat and add the prawns. Saute for a few minutes and take them out. Add slit green chillies and kalonji to the same oil. Add the mustad seeds paste, salt, sugar and turmeric powder. Cook on low heat till the oil starts leaving the sides. Add a cup of water and bring to a boil. Add the prawns, cover and cook for 10 minutes.