Chingri Macher Tel Jhaal

           This is a very easy Prawns in mustard oil gravy. I opt for this simple recipe when I need something in a jiffy as prawns is my second favorite after Ilish (Hilsa) Maach. It has minimum of ingredients. The base of the gravy has only turmeric powder, red chili powder and salt cooked with a tempering of nigella seeds in mustard oil. So less effort but the end product is just mouth watering with a drizzle of some raw mustard oil. To sum up it is pure divine and a must try recipe. It is best enjoyed with only plain steamed rice.

• 5-6 large size prawns, deveined & cleaned
• 2 tbsp. mustard oil 
• 1/2 tsp. nigella seeds (kalonji)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2-3 green chilies, slit
• 1 tsp. raw mustard oil
• 1 tsp. coriander leaves, chopped

           Marinate the prawns with a pinch of salt and turmeric powder for 10 minutes.

          Make a paste with the turmeric powder, red chili powder and 1/2 cup water. Keep aside.

          Heat 2 tbsp. oil and fry the prawns slightly. Drain and keep aside. 

          Temper the same oil with nigella seeds and green chilies. Sauté for a few seconds. Add the paste and salt. Bring it to a boil.

          Add the fried prawns and simmer on a medium flame for 2 minutes. Add the raw mustard oil and switch off the flame. 

          Garnish with coriander leaves and serve with hot steamed rice.

Chingri diye Aloo Squasher Dalna (Chow Chow Prawns Curry - Bengali Style)

           This is just a simple Bengali style curry made of Chow Chow / Chayote. It is the non-veg. version where I added some prawns. You can omit it and add instead some fried vadi / dried lentil dumplings for a veg. version. Enjoy it with some hot steamed rice for lunch or with chapatis for a light dinner. So check the step by step pictorial recipe to prepare this traditional homemade delicacy.

• 2 medium size Squash (chow chow), cubed
• 1 potato, cubed
• 8-10 large prawns
• 3 tbsp. mustard oil
• 1-2 bay leaves
• 1 tsp. celery / nigella seeds
• pinch of asafoetida
• 1" ginger
• 1 tsp. cumin seeds
• 3-4 green chilies
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. garam masala powder
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped

          Grind ginger, 2 green chilies and cumin seeds with little water into a paste. Keep aside. Marinate the prawns with a pinch of salt and turmeric powder for 5-10 minutes.

         Heat oil in a pan and fry the potatoes and prawns separately. Drain and keep aside. Temper the same oil with bay leaves, celery seeds and asafoetida. Saute for a few seconds.

          Now add the ground paste and turmeric powder. Stir fry till the oil separates. Add the chopped chow chow and salt to taste. Mix everything well and simmer, covered for 2-3 minutes.

          Add 1 cup water, fried potatoes and prawns. Cover and cook on a low flame till done. Switch off the flame and add the ghee, remaining green chilies and garam masala powder. 

           Give it a stir and garnish with coriander leaves. Serve as a side dish with either rice or chapatis.

   

                          Heat oil & fry potatoes & prawns separately. Drain & keep aside. 

                           Temper same oil with bay leaves, celery seeds & asafoetida. Saute
                           for a few seconds.

                    Add ground paste of cumin seeds & ginger & turmeric powder. Stir fry
                     till the oil separates. 

                    Add chopped chow chow & salt. Mix well & simmer, covered for 2-3 min.

                    Add 1 cup water, fried potatoes & prawns. Cover & cook on a low flame
                    till done. 

                      Switch off flame & add ghee, remaining green chilies & garam masala
                      powder.  Give it a stir and garnish with coriander leaves. 

                               Serve as a side dish with either rice or chapatis.

Chingri Posto Bata (Prawns Poppy Seeds Chutney - Bengali Style)

           In my quest to discover some traditional and lost recipes, I came across this simple and  yummy recipe of fried prawns that are ground to a paste along with poppy seeds, coconut, mustard seeds, etc. It is then sautéed in mustard oil for an authentic Bengali flavor.  

          So all prawn lovers, go for it. Just try this rustic style no-frills recipe and I'm sure you'll  love this amazing and unique preparation. The best way is to have it with only plain steamed rice. But you may also try having it with chapatti. 

• 1/2 cup poppy seeds
• 1 tbsp. mustard seeds
• 1 cup prawns, clean & deveined
• 2 tbsp. mustard oil
• 1/2 tsp. turmeric powder
• salt to taste
• 2 green chilies
• 1/4 cup fresh grated coconut
• 1 tsp. nigella seeds (kalonji)

          Heat 1 tbsp. oil in a pan and sauté the prawns till light brown. Drain and keep aside to cool. Grind along with poppy seeds, mustard seeds, salt, turmeric powder, coconut and green chilies to a fine paste.

          Heat remaining oil and temper with nigella seeds. Sauté for a few seconds and then add the ground paste. Stir fry on a low flame till dry. Serve with hot steamed rice.




Note - This recipe was prepared during one of my visits to India.

Bhapa Shorshe Chingri (Steamed Mustard Prawns)

           This is a traditional Bengali delicacy where prawns are steam cooked in a mustard-coconut gravy.  Mustard oil is used for an authentic taste and flavour. It is a simple and a delicious recipe which can be made in no time. 

          There is no cooking involved and no marination required. You just need to steam it and the dish is absolutely ready. It is best relished with only plain steamed rice. So check out the step by step pictorial recipe to prepare it.

• 200 gms. prawns, cleaned
• salt to taste
• 1/2 tsp. turmeric powder
• 1/4 tsp. red chili powder
• 1 tbsp. yoghurt
• 1 tbsp. mustard oil
• 1-2 tbsp. fresh grated coconut
• 1-2 tbsp. kasundi / mustard paste
• 2 green chilies, slit
• 1-2 tbsp. coriander leaves, chopped

          In a bowl, combine all the above mentioned ingredients and transfer to a steel container with a lid. 

          Steam for 15 minutes. (If using pressure cooker do not put the went and steam for 5 minutes on high and then the remaining on a medium flame). Serve with plain steamed rice.





Note:
1. If using mustard paste - soak it for 30 minutes and then grind along with a pinch of turmeric powder and one green chili. This will prevent it from turning bitter.

                                 Mix all mentioned ingredients.

                                Transfer to a steel container with a lid. 

                                Steam for 15 minutes.

                                Serve with hot steamed rice.

Thor Chingri Ghonto (Banana Stem cooked with Prawns - Bengali style)

          This is a traditional Bengali homemade recipe of Banana stem cooked with prawns and potatoes. For the veggie version, prawns can be simply omitted. Potato too is optional. It can be cooked with the whole garam masala, fresh grated coconut, boiled chickpeas and all the usual spices. 
         
          In whatever way it is cooked, it tastes simply delicious. It can be relished with plain steamed rice or with chapattis. The addition of garam masala powder and ghee to the end product enhances the flavour. So check out the step by step pictorial recipe to prepare it.

          Thor as it is known in the Bengali lingo or the Banana stem has numerous health benefits. It contains fibre, potassium and vitamin B6. Besides it is good for weight loss and improving high blood pressure. 
          
           Banana stem is very popular in the South India too where the ingredients differ. Hence, there are many version to it. In the Bengali style too, it can be prepared in a curry form called Ghonto or as a stir fry called Chechki. 

• 1 Thor (Banana Stem), chopped & soaked in water
• 2-3 tbsp. mustard oil
• 1 potato, cubed
• 1/2 cup prawns
• 1 tsp. mustard seeds
• 2-3 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4-5 cloves
• 2 tbsp. fresh grated coconut
• 1" ginger, grated 
• 2 green chilies, chopped
• 1 tsp. roasted cumin powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. garam masala powder
• 1 tsp. ghee (clarified butter)
• sliced ginger julienne, green chilies and fresh grated coconut to garnish (opt)

          Marinate the prawns with a pinch of salt and turmeric powder for 10 minutes. Mix together ginger, green chilies, cumin powder and turmeric powder along with some water to form a paste. Keep aside. 

          Heat oil in a pan and fry the potatoes till light golden colour. Drain and keep aside. In the same oil, fry the prawns till they changes colour. Drain and keep aside. 

          Temper the same oil with mustard seeds, bay leaves, cinnamon, cardamoms and cloves. Sauté till the mustard stops spluttering.

          Now add the coconut and fry for a few seconds till light golden in colour. Add the ginger paste and sauté till the oil separates.

          Add the chopped Banana stem and continue to sauté on med. heat till dry. Add the fried potatoes, fried prawns, salt and 1 1/2 cups water.

          Cover and simmer till dry and the potatoes and the stem are cooked and soft. Add the garam masala powder and ghee and give it a mix. Serve, garnished with sliced ginger julienne, green chilies and grated coconut.

                  Peel the outer part of a banana stem. Only core part of the stem is used. 
                  Cut into half & then into round slices. 

                  Simultaneously keep discarding the fibre while cutting them into roundels.
                  Then cut into small pieces & soak in water to avoid them turning black. 

                          Mix ginger, green chilies, turmeric powder & cumin powder along with
                          some water. keep aside.

                                  Heat oil & fry potatoes & prawns separately. keep aside.

                      Temper same oil with mustard seeds, cinnamon, cardamoms, cloves,
                      & bay leaves.

                                 Add coconut & sauté for a few seconds till it is light golden.

                                   Add ginger paste & sauté till oil separates.

                                 Add banana stem & fry till it is dry.

                      Add fried potatoes, prawns, salt & water. Simmer till moisture dries 
                      up & everything is cooked & soft.

                      When done, add garam masala powder & ghee. Mix well & serve after 
                      garnishing it. 

Echore Chingri (Raw Jackfruit & Prawns Curry - Bong Style)

          This is a traditional homemade Raw Jackfruit curry cooked with prawns in the Bong style. For a vegetarian version, prawns can simply be substituted with mangodi / dried lentil dumplings.

          It is quite a popular dish among most of the Bengali crowd and is very much relished in any form. Cutlets made out of boiled and mashed raw jackfruit are a great tea-time snack or appetizers.

          Ripe jackfruit may not be too appetizing to many, but the raw ones when cooked, simply tastes delicious. It is called a vegetarian mutton and is cooked in the same way as mutton is cooked. I made a spicy and a dry version to be had with chapattis. The consistency can be adjusted if having with rice. So check out the step by step pictorial recipe to prepare it.

• 1 medium size raw jackfruit, cubed
• 1 potato, cubed
• 1/2 cup prawns 
• 3 tbsps. mustard oil
• 2 bay leaves
• 1" cinnamon
• 2 green cardamons
• 4-5 cloves
• 1 tsp. cumin seeds
• 2 dry red chilies
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. tomato paste
• 1 tomato, chopped
• salt to taste
• 1-2 green chilies, slit
• 1 tsp, ghee
• coriander leaves to garnish

          Pressure cook the chopped jackfruit in required quantity of water for one or two whistles.

           Heat 1 tsp. oil in a pan and fry the prawns till they changes colour. Drain and keep aside. Heat 1 tsp. oil and fry the potatoes too till light brown. Drain and keep aside.

          Heat another 1 tbsp. oil and sauté the boiled jackfruit till light brown. Drain and keep aside.

          Heat remaining oil and temper with bay leaves, cinnamon, cardamoms, dry red chilies, cloves and cumin seeds. Sauté for a few seconds. Add the onion and fry on a low flame till light brown in colour.

          Add the ginger-garlic paste, tomato paste and all the dry spices (except salt) mixed with little water to form a paste. Sauté till oil separates.

          Now add the tomatoes and continue to fry till it is mashed. Then add the boiled jackfruit, green chilies, fried prawns, potatoes, salt and 3/4 cup water. Cover and simmer on a low flame till the gravy thickens to the desired consistency. 

          Add ghee and give it a mix. Serve as a side dish with chapattis or as a main dish with either rice or plain pulao.

Chop one medium size raw jackfruit into big chunks after peeling the 

 skin off.

Boil in some water along with turmeric powder.

Sauté prawns in 1 tsp. oil till it changes colour. Drain & keep aside.

Heat 1 tsp. oil and fry the potatoes till light brown. Drain & keep aside.

Heat 1 tbsp. oil & sauté jackfruit too till light brown. Drain & keep aside.

                  Heat remaining oil & temper with bay leaves, cumin seeds, cloves, cardamoms,                                cinnamon & dry red chilies.
                          

                                 Add onion & fry till light brown.

                     Add ginger-garlic paste, tomato paste & all dry spices, except salt, mixed                                           with some water to form a paste.

                                  Add tomatoes & sauté till it is mashed.

                                  Add jackfruit, potatoes, prawns, salt & green chilies.

Mix well & add 3/4 cup water. Cover & cook till done. Add ghee 

& give it a mix.

                                  Serve, garnished with coriander leaves.