February 27, 2021
Prawn Curry With Potato and Pointed gourd
We Bengalis have different types of preparations with fish. Some are called ‘Jhal’ (spicy gravy mainly cooked with mustard paste), ‘Dalna’ (spicy curry) or ‘Jhol’ (light curry). ‘Chingri Mach’ or prawn is loved by all in our family. And we frequently cook different dishes with prawns and shrimps. This is a very light prawn curry with pointed gourd and potato that can be cooked very easily using regular spices. Chingri Mach’ or prawn is loved by all in our family. And we frequently cook different dishes with prawns and shrimps. This is a very light prawn curry with pointed gourd and potato that can be cooked very easily using regular spices.
|Prep Time||5 min|
|Cook Time||20 min|
|Passive Time||25 min|
- 10-12 piece prawn Raw and deveined
- 2 Potato cut into big cube
- 6 ) Potol/Pointed Gourd Cut each into halves
- 1/2 tsp Cumin seed
- 2 Bay leaves
- 2 Green Chilli slited
- 3 tbsp Onion paste
- 2 Tomato finely chopped
- 2 tbsp Ginger and garlic paste
- 1 tsp corriender powder
- 1 tsp Cumin Powder
- 1 tsp Turmeric Powder
- Wash the prawns thoroughly and devein each and every prawn before cooking. I have used fresh prawn with head, you can use frozen and without head too. But prawns with head gives a very nice flavour to the gravy.
- Now rub some salt and ½ tsp turmeric powder to the prawns and leave those for 15 minutes. Cut both the edges of potol and then scrap them. Cut them in halves.
- Heat oil and fry the prawns till golden brown. Drain and keep aside. In the same oil fry the potato and parwals separately till light brown. Keep aside.
- Heat the remaining oil & temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
- Add onion paste and fry till it turns into golden brown. Next add ginger paste, chopped tomatoes, couple of slit green chillies and continue frying till tomato is cooked and mashed up.
- Next add all the dry masalas except garam masala. Continue frying. Add fried potatoes and potol/pointed gourd. Mix well and add 2 cups of water.
- Add 2 cups water & simmer, covered on a low flame till the gravy thickens and the parwals turns soft.
- Cover and let it cook for some time / till the potato and potol/pointed gourd are halfway done. Add salt to taste and add about ½ tsp of sugar.
- Now add fried prawns to the gravy at this point and simmer for 5-6minutes at medium heat.Add garam masala powder. Cover and cook further for few seconds
- When done, add ghee and mix well. Switch off the flame.
Filed Under: Recipes
Tags: alu potol chingri, Prawn, Prawn curry, shrimp