Chingri machh er jhol – Bengali Prawn Curry

I have so many recipes on prawns but not a single one on ‘Jhol’ i.e. Bengali Prawn Curry,, and how that would be possible!  At least we bengalis are so very fond of our jhol and you know, those joke on bengalis and their machher jhol ,,,basically this jhol is something like a runny soup with fish , meat, chicken or vegetables. It will be milder in taste, so control your use of oils, masalas and chillis, for spicier version, you may opt for some jhaal.  I have used cauliflower as a vegetable in this recipe. You may use potatoes too.

Bengali Prawn Curry

Ingredients for Bengali Prawn Curry:

  • Medium Prawns – 500 gms, washed and cleaned
  • Cauliflower- 6-8 florets 
  • Onion – 2, chopped 
  • Tomato – 1, chopped 
  • Green chilli – as per taste
  • Ginger paste – 1 tsp
  • Salt, turmeric 
  • Cumin powder- 1/2 tsp
  • Cumin seeds – 1/4 tsp
  • Whole dry chilli – 1 – 2
  • Coriander leaves for garnishing 

How to make Bengali Prawn Curry:

Marinate the prawns with salt and turmeric and fry in oil lightly. Keep aside.

In the same pan, fry the cauliflower florets with a pinch of sugar and turmeric. Keep aside.

Add some more oil and put the cumin seeds and broken chilli . Then add chopped onion and fry well.   Add chopped tomatoes and ginger paste and fry till the tomato is mashed.

Add salt, turmeric and cumin powder with a splash of water. This water will help not to burn the masalas.

Once the masalas are fried and oil starts coming out add 2 cups of water. Once the water starts boiling add the cauliflower. 

Let it cook for 5 minutes and then add the fried prawns.

Boil for 5 minutes and thrn adjust the seasoning and remove from heat. 

Bengali Prawn Curry Garnish with coriender leaves and green chilli and serve hot. Bengali Prawn Curry

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