Chingri Macher Tel Jhal

Introduce

Chef :

Bethica Das

Chingri Macher Tel Jhal

#meetthemeat - 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 chilli 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.

Ingredient

5-6

large size prawns, deveined & cleaned

2 tbsp.

mustard oil

1/2 tsp.

nigella seeds (kalonji)

to taste

salt

1/2 tsp.

turmeric powder

1 tsp.

red chilli powder

2-3

green chilies, slit

1 tsp.

coriander leaves, chopped

1 tsp.

raw mustard oil

Cooking instructions

* Step 1

Marinate the prawns with a pinch of salt and turmeric powder for 10 minutes. Make a paste with the turmeric powder, red chilli powder and 1/2 cup water. Keep aside.

* Step 2

Heat 2 tbsp. oil and fry the prawns slightly. Drain and keep aside. Temper the same oil with nigella seeds and green chilies. Saute for a few seconds. Add the paste and salt. Bring it to a boil.

* Step 3

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 plain steamed rice.

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