Monday, December 3, 2012

Chingri-r Tel-Jhol

It's a glowing morning after thunderstorm of yesternight. I am sitting at my favourite corner besides my balcony with my breakfast (toast & sausage)...feeling good inside for no reason...:)
Meal is precooked, so no reason to worry. Well it's not a weekend, just a thursday! The day for "Pasar Malam" (night market, where I buy fresh things for cheap and it starts after 4 in the evening.). So I usually cook the main course of thursday in prior. 
I thought to try something different yet easy with prawn. Suddenly it came to my mind! Paromita di ( my neighbour) cooked us a delicious "tilapia tel-jhol" few months back and was highly praised by Mr. A!! How about trying that with prawn!!
The  recipe is quite simple and easy. And it comes out equally good with prawns as well.

Ingredients for "chiNgrir tel jhol":

  1. Prawn 15/20 pieces medium size (deshelled & deveined ) 
  2. Potato 1 large ( cut into wedges lengthwise & washed)
  3. Onion 1 mediun (sliced)
  4. Tomato 1 medium (sliced)
  5. Ginger-chilli paste 1 table spoon
  6. Cumin powder 1 tea spoon
  7. Turmeric powder 1/4 tea spoon
  8. Chilli powder (according to taste)
  9. Sugar 1/2 tea spoon
  10. Salt (according to taste)
  11. Nigella seed 1/2 tea spoon
  12. Dry red chilli 1 
  13. Oil (mustard oil/canola oil/sunflower oil)
How to prepare:

  • Heat oil in a pan and fry potato wedges with little salt and turmeric powder until they are golden in color. Stain and keep separately. 
  • Fry prawns light pink with salt and turmeric powder. Keep separately.
  • Temper remaining oil with nigella seed and dry red chilli. Wait until you get the aroma. Add onion slices. Fry till golden. Now add ginger-chilli paste, cumin powder, turmeric powder, chilli powder and salt. Cook until spices are cooked and you get the aroma. 
  • Now add tomato slices and sugar. Cook until tomato is soft and cooked. 
  • Add fried potato wedges and cook covered over medium heat for few minutes. Add water and let it shimmer.
  • Finally add fried prawns and cook coverd over low heat until potato and prawns are completely cooked and soft . You will also notice that, oil has separated from gravy. 
  • Serve hot with plain rice.

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