Chingri Macher Jhal
Kali Pujo is over too and now we have only the “Bhai
Phota” remaining in the list. The countdown began one month ago and all the
festive drama is over for the Bengalis. But if you can get yourself a more
broad view then it’s only the beginning of the Christmas. Shops and streets are
starting to be redecorated...and it’s time that the retail stores are piling up
their storage with Christmas decors.
While growing up, this used to be the saddest time of the
year. Vacation is almost over and there is not a chance of any long holiday in
the vicinity. Christmas used to be a 2 day festival which finished up even before
we started to feel it right. Christmas in my childhood was the day of Rum Cake
and visiting Park Street once in a year. I loved the idea of decorating streets
in red and green attire. But then by the night it was “whoosh” and we had to
prepare our bags for school in the morning.
Temper the oil with cumin seeds and bay leaf |
When they start to sizzle add the chopped tomatoes. |
When the tomatoes are cooked add the spices, ginger paste and cube potatoes. Add water and cook till the potatoes are done. |
Next add the prawns, peas and chillies. And cook till prawns and peas are done. |
So Durga Pujo is what we enjoyed the most. Then there
were Lokhi Pujo, Kali Pujo and the Bhai Phota. Diwali was also not very
meaningful for us except the day of Dhanteras, when Ma used to buy something of
silver. In the evening Ma told us to light fourteen candles around the house, and
we used to do them happily. Back then the scented and decorative candles were not
so much of a middle-class item, so our memory is all full of those slim white stick
candles which came within a brown paper package. We used to light them in the
balcony, on the two corners of the “choukath” (the rising part which stood just
in front of the main door to make it stop from going further) and in front of
the small temple we had in our house. Ma said it was “Bhootchaturdoshi” and we
had to light candles to ward off the demonic presence from our home.
The next day was the day of fire crackers rather than
Kali Pujo. Buying them, then putting them under the sun and finally in the
evening we had the permission of “baji porano”. I haven’t lit a single cracker
in almost 10 years...but I love to watch them. I am more of a silent spectator
in this case rather than of a person in action!!
Sharing the recipe of Chingri Macher Jhal / spicy prawn
curry, which I made a few days ago. It’s overly simple and easy. You can let go
of the peas. I added them just as an experiment. But the dish, just plain is also good to
go.
Chingri Macher Jhal
Serves 3
Ingredients:
250gm prawns – de-veined and cleaned
1 tomato – chopped
A handful of green peas (I have used frozen)
A handful of fresh coriander leaves – chopped
1 potato – peeled and cubed
½ inch stick of ginger – paste
1 tsp cumin seeds
1 bay leaf
2 tsp turmeric powder
2-3 tsp red chilli powder
½ tsp garam masala powder
Salt
2 tbsp oil
Method:
Take the prawns in a bowl and rub 1 tsp turmeric powder
and salt over them. Keep aside for 5 minutes.
Heat oil in a kadai and fry the prawns until they are
nicely golden from both the sides. There is no need to cook them completely
while frying.
Take out the prawns and in the same kadai add in the
cumin seeds and bay leaf.
When the cumin seeds start to sizzle add in the chopped
tomatoes to them.
Sprinkle some salt over them and cook till they are mushy
and oil has started to ooze out from them.
At this point put the turmeric powder, red chilli powder,
ginger paste and cubed potatoes to the cooking tomatoes.
Stir to mix and add in ½ cup of water.
Put cover and cook till the potatoes are completely
cooked.
Now add the green peas and fried prawns to them. If you
want you can add some slitted green chillies also.
Add ¼ th cup of water again and cook. Do not put cover.
Simmer for another 3 minutes more or until the prawns and
peas are cooked completely.
Taste and adjust the seasonings.
Sprinkle some chopped coriander over them and put off the
flame.
Serve hot with some steamed hot rice.
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