Chingri Macher Jhal (Spicy Shrimp) is an awesome traditional Bengali dish made using prawns. Prawns are regarded as one of oldest form of traditional Bengali dish. With huge amount of proteins and vitamins it forms to a healthy food too. This dish can be served along with the main course.
Shrimps and prawn are the most popular seafood loved and consumed in restaurant and homes all around the world. How Bengali people can stay behind, I can say in Bengal you will rarely find a person whose eyes don’t sparkle when it comes to prawn.
Bagda chingri or tiger prawns are considered one of the best quality prawns for it taste. The meat is soft and delicate and they come in different sizes.
For chingri macher jhal tiger prawns are the best choice. This give a royal look to the dish and it taste heavenly. The best part of having prawn it is good source of protein but low in fat and calories making it healthy choice of food. It contains a lot of omega -3 fatty acids and also a high level of Vitamin B12 , zinc, iodine, phosphorous and potassium, selenium and iron which is good for bone , skin and teeth. If you want to try a succulent prawn dish then go for chingri maancher jhaal.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
- 1 pound Shrimp (large)/Prawn
- Salt and Sugar to taste
- 1 teaspoon Turmeric Powder
- 2½ tablespoon of Mustard Oil
- 2-3 Bay Leaves
- 1 tablespoon of Ginger Cloves Paste
- 1 Onion finely chopped
- 1- ½ teaspoon of Red Chili Powder
- 1 cup of Water
- 3-4 tablespoon of Coconut Milk
- 3-4 tablespoon of grated Coconut
- 1 teaspoon of Garam Masala powder (Mixture of Powder of cloves, cinnamon, cardamoms)
- 1-2 Green Chilies
- 1 tablespoon of Ghee (Clarified Butter)
- 1 tbsp of tomato sauce
- 1 tbsp ginger garlic paste
- a pinch of garam masala
How to cook Chingri Macher Jhal
In pan heat oil then slightly fry the prawn. Never fry the prawn too much otherwise it will be tough and chewy. While you add oil in the pan give oil in such a way so that after you keep the fried prawn aside, in that remaining oil you can cook the whole dish. This is done so that the dish become more flavorful as the oil incorporates the flavor of the prawn.
1. Peel, devein and wash the Prawns/Shrimps.
2. In a bowl sprinkle Salt to taste along with a layer of Turmeric Powder and mix well. Keep it aside.
3. In a pan on medium flame, heat 1½ tablespoon of Mustard Oil.
4. Deep fry the Prawns in a frying pan until they get fully fried.
5. Then keep it aside in a plate.
6. Pour in 1 tablespoon of Mustard Oil again into the same frying pan.
7. Add bay leaves and ginger garlic paste. Stir and cook.
8. Add in the Onions and cook till they turn golden brown.
9. Mix tomato puree with red chilly powder and turmeric powder and 1tbsp of water then add to the fried prawns. Cook for a minute. Then add a cup of water. When the gravy comes to boil add the prawns. Cover and cook for 5 minutes. Then add the coconut milk and sugar. Cook for another 2 to three minutes.
10. Add in the coconut milk, Garam Masala & Sugar and mix well
11. Cover the lid and heat the mixture in a Simmer until it starts to boil.
12. Add in the Prawns that was kept aside, cover the lid and cook for about 10 minutes in a simmer
13. Add grated coconut along with green chilies and cook for few minutes.
14. At the end add a pinch of garam masala and ghee. Mix well. Put off the flame and cover and give 5 minutes standing time before serving.
15. Serve hot with Rice or Chapattis.