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%Aloo Chingrir Shorshe Bata Diye Jhal

Aloo Chingrir Shorshe Bata Diye Jhal (A light curry with Prawn and Potato Wedges)


  • Author: Debjani
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4-5 People

Description

Aloo Chingrir Shorshe Bata Diye Jhal, a light mustard based curry with Prawn and potato


Ingredients

  • Medium sized Prawn: 250 g (cleaned, de-vein, and de-shelled)
  • Potato: 3 (Medium size)
  • Tomato: 2(Medium size)
  • Green Chili: 4-5
  • Mustard Seed: 2 Tbsp.
  • Nigella Seed/ Kalojire: 1 Tsp.
  • Turmeric Powder: 2 Tsp.
  • Red Chili Powder: 1 Tsp.
  • Salt: to taste
  • Mustard Oil: 3 Tbsp. + 1 Tsp.

Instructions

  1. Make a paste of Mustard Seed by adding little salt and water.
  2. Now mix a cup full of water with the Mustard Paste and using a strainer strain the liquid to discard the husk. Keep it aside.
  3. Peel Potatoes and cut into medium thick wedges and rub some turmeric Powder.
  4. Chop Tomatoes and slit green chilies.
  5. Wash and clean Prawns and de-shell and de-vein those.
  6. Rub clean Prawns with some Turmeric Powder and Salt and leave for 10 minutes.
  7. Heat Oil in a Pan and fry Potatoes in medium flame till potatoes soften.
  8. [url href="https://cdn1.kitchenofdebjani.com/wp-content/uploads/2016/09/Making-of-Aloo-Chingrir-Shorshe-bata-diye-Jhal.jpg"]%Step by step Making of Aloo Chingrir Shorshe bata diye Jhal[/url]
  9. Strain fried potatoes from oil and keep fried potatoes aside.
  10. In the remaining oil fry Prawns in medium flame and remove from the oil.
  11. Now temper remaining oil with Nigella seed.
  12. Add chopped tomato and slit green chili to the tempering and cook for 2-3 minutes in medium flame till tomato softens.
  13. Now add Mustard paste to the tempering along with Turmeric Powder, Red Chili Powder, and Salt.
  14. Add 2 Cup water and bring it to boil.
  15. Now add fried potato wedges and fried prawns to the curry
  16. Cook for around 6-7 minutes in low flame.
  17. Add water in between to adjust the level of curry.
  18. Aloo Chingrir Shorshe bata diye Jhal is typically served with the curry on the thinner side. However, you may adjust the level based on your preference.
  19. Drizzle some Mustard Oil before removing the curry from heat.
  20. Serve Aloo Chingrir Shorshe bata diye Jhal with hot steamed rice.

Notes

Use either a “ShilNora” (Shil Batta) or grinding jar of the food processor to make the mustard paste.

  • Category: Side Dish
  • Cuisine: Bengali
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