Aloo Chingrir Jhal / Potato and Prawns Spicy Curry

My mother used to make this spicy prawns curry a lot. Back then I really had no idea that how she cooked them but the smokiness of this particular prawn curry and the level of spice...made this one my all time favourite.

When you slow cook a curry for a long time and within the course a little of the curry sticks to bottom and the sides of the kadai / pan and then you have to scrap then before they start to burn, and adding water in small portions and standing in front of the curry all the time while it is being cooked, and making that particular curry your soul focus...its a huge commitment and all these gives this chingri macher jhal that special “ma” effect!!

Trust me...this slow cooking curry is all what you need in this monsoon!! A perfect combo for this misty weather.

Aloo Chingrir Jhal / Potato and Prawns Spicy Curry

Serves 4

Ingredients:

250gm prawns

2 medium potatoes – peeled and cubed

1 medium onion – finely chopped

1 tomatoes – finely chopped

6 cloves of garlic – minced

1 inch ginger – minced / paste

3-4 green chillies – chopped or roughly pounded (optional)

2 tsp turmeric powder

2 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder

A pinch of garam masala powder (optioanal – use if you want)

A few coriander leaves

Salt

¼ cup of pure virgin mustard oil

Method:

Sprinkle 1 tsp turmeric powder and some salt over the cubed potatoes and prawns separately and keep aside for 10-12 minutes.

Heat oil in a pan or kadai and shallow fry the potatoes and prawns separately in small batches until they become golden from the outside. Do not fry the prawns for a long time or else they will taste like rubber. Take the prawns out of the kadai as soon as they start to become golden.

Throw in the chopped onions into the kadai in the remaining oil.

Stir and cook the onions until they become golden brown.

Add the ginger and garlic paste and cook for 2 minutes more to let go of the raw garlic smell.

Add the tomatoes, chopped green chillies and sprinkle some salt over them.

Cook the tomatoes until you get a curry like consistency with the oil separated at the edges.

Now add the turmeric powder, red chilli powder, cumin powder and coriander powder.

Give a good mix and cook for a minute.

Add ½ cup of water to them and add the potatoes to cook with them.

Do not put cover and cook on low to medium flame, stirring occasionally until the potatoes are cooked from inside. The water may dry out in this process, and when it does, add another ½ cup of water to continue the cooking.

This slow cooking will give the curry a smooth consistency and a smoky rich flavour.

When the potatoes are done, add the prawns and give them a good mix. If required add a dash of water and cook for an additional 2-3 minutes so that the prawns can absorb all the flavours.

Sprinkle some garam masala powder if you want and garnish with some chopped coriander leaves.

 Serve hot with some rice and dal or chapatti or paratha.