Jhinge Chingri Tel Jhol aka Jhinge diye Bagda Chingrir Tel Jhol
Jhinge Aloo Chingrir Tel Jhol is a delightful Bengali recipe that combines fresh prawns, Ridge Gourd (also known as Jhinge in Bengali or Turai in Hindi), and Potato slices to make a comforting curry.
Servings 6 Persons
Calories 257kcal
Cost Rs 600
Ingredients
- 500 g Bagda Chingri/ Tiger Prawns use medium size, around 30 per kg
- 1 Jhinge/ Ridge Gourd
- 1 Potato big
- 4 Green Chili
- 1 Tbsp. Garlic Paste
To Marinate Prawns:
- ½ Tsp. Turmeric Powder
- ½ Tsp. Red Chili Powder
- ½ Tsp. Salt
- 1 Tbsp. Mustard Oil
To marinate Veggies
- ¼ Tsp. Turmeric Powder
- ¼ Tsp. Salt
Tempering
- 1 Tsp. Nigella Seed/ Kalojire
Cooking Medium
- 6 Tbsp. Mustard Oil
Instructions
- Marinate 500g of cleaned prawns with 1 Tsp. of salt and ½ Tsp. turmeric powder and red chili powder as well.
- Stir in 1 Tbsp. of mustard oil, and leave the marinade for 15 minutes.
- Cut one potato and one ridge gourd into wedges after removing their skins.
- Then add ¼ Tsp. of salt and ¼ Tsp. of turmeric powder to the vegetables.
- Heat 5 Tbsp. of mustard oil in a pan.
- Fry 3-4 prawns at a time, keeping the flame at a medium level.
- Cook each side of the prawns for 30-45 seconds, and do not over-fry them as this will make them chewy.
- Once the prawns are done, set the remaining marinade aside.
- Add the potato wedges to the same oil.
- Fry for 3 minutes while stirring
- Then add the ridge gourd wedges and mix them together.
- Heat some oil in a pan and add ½ teaspoon of Nigella seeds or Kalojire.
- You can also do this step after removing the veggies from the pan, although I don't prefer this because it uses more oil.
- Push the veggies to one side of the pan, so that the oil is visible in the space created
- Next, add 1 tablespoon of garlic paste and mix it into the oil, stirring continuously for a minute until the garlic is fully cooked.
- Then, mix the veggies back in with the garlic-infused oil and the remaining marinade from the prawns.
- Cook for a minute, stirring constantly.
- Pour in 1 cup of water and stir again, then add 3-4 green chillis.
- Boil the mixture on a high flame.
- Add the fried prawns and another ¼ cup of water as well.
- Cook for two minutes, then stir in 1 tablespoon of mustard oil.
- Your Jhinge Chingrir Jhol is now ready!
- This comforting Bengali Prawn Curry is usually served with steamed rice.
Video
Notes
- Instead of Tiger Prawns, you can use shrimp or Scampi.
- If needed, increase or decrease spices.
- You can replace mustard oil with other oils; however, you will miss the signature flavor of mustard oil.
Nutrition
Serving: 100g | Calories: 257kcal | Carbohydrates: 8.1g | Protein: 16.9g | Fat: 17.4g | Saturated Fat: 1.9g | Cholesterol: 0mg | Sodium: 488mg | Fiber: 1.4g | Sugar: 1.3g
