This sunshine yellow dish is one of the most favourite in bengali cuisine .
Serves 4 .
Ingredients
- Prawns medium-sized (deshelled and deveined ) – 1/2 kg
- My mustard paste – 4 tbsps
- Coconut milk – 100 ml
- Slit green chillies – 4 to 5
- Turmeric powder – 1/2 tsp
- Red chilli powder – 1/4 tsp
- Onion seed or nigella seeds – 1 tsp
- Mustard oil – 2 tbsps
- Water – 250 ml
- Salt to taste.
Procedure
- Take oil in a wok and heat it till its smoking hot .
- Turn the flame to low and gently add onoin seeds and red chilli powder .
- Add the prawns as soon as the seeds start to splutter and mix well to coat the prawns in the oil and spices .
- Take a bowl and mix mustard paste , turmeric powder , salt and water .
- As soon as the prawns get coated in the oil add the mustard mix to the wok .Cover and cook for 5 to 8 minutes .Remove the lid and stir .
- Add coconut milk and slit green chillies . Let it cook for 5 minutes on low flame . Your chingdi macher jhaal is ready to serve .This goes really well with plain rice .
New addition to my Prawn curry.
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Thanks Seenu.
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My Pleasure friend 🦀 I 💙 Seafood.
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Lovely dish, Anuradha! I tried it with a light white fish as well–it worked beautifully, and the fish was so tender.
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So sweet of you.Thank you for trying my recipe. I cook mostly all types of fish in this gravy as well.
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