Paying homage to a culture that loves seafood just as much as I do!
Being the dominant source of protein, the seafood is usually cooked with a tomato & ginger based gravy or a mustard & green chilli gravy.
Already having tasted a number of tomato based gravy’s, i decided to dive into the mustard & green chilli base- Shorshe batar jhal!
Having been introduced to the extremely exciting Bengali cuisine by a friend who loves and appreciates food as much as I do.
From small intimate dinners at Bengali restaurants to devouring the Kosha Mangsho at her Haldi ceremony 😄 and I mean, devoured! (picture a piggy in a saree)
Malai chingri is the dish I’ve picked as it was the first Bengali dish I tried, served with steamed rice and Luchi(Similar to a Puri or deep fried flatbread).
• 400 Gram Prawns
• 3 Tbsp Mustard oil or seeds
• 2 Tbsp Whole cumin
• 2 Tbsp Ginger paste
• 1 tsp Chilli powder
• 1 tsp Turmeric powder
• 1 tsp Salt
• 1 tsp Sugar
• 1 tsp Garam masala
• 1 1/4 Cup Coconut milk
• 1 Tbsp Ghee
1. Rinse the deveined prawns in turmeric water.
2. Heat mustard seeds and cumin in 1tbsp of oil.
3. Add ginger paste, red chilli powder and turmeric powder and sauté until mixed well.
4. Split the masala into two halves, blend one half with water to form a paste.
5. Add the paste to the kadai along with the whole ingredients and 1 cup of water and sauté.
6. Add the prawns and slit green chillies and stir for few minutes.
7. Add the coconut milk, cook for few more minutes and then add salt.
8. (Optional) Sprinkle garam masala and ghee on top and serve.
9. Serve with steamed white rice.
Made with love on this auspicious occasion, here’s wishing the ‘Maache-Bhaate-Bangali’ a Happy Durga Pujo! ☺️🙏🏻 ❤️