Ingredients with Measurements:
- 500g prawns, cleaned and deveined
- 2 medium-sized onions, finely chopped
- 2 medium-sized tomatoes, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 green chilies, slit
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- Salt, to taste
- 2 tablespoons mustard oil
- 2 cups water
- Fresh coriander leaves, chopped for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Heat mustard oil in a pan over medium heat.
2. Add chopped onions and sauté until they turn translucent.
3. Add ginger paste and garlic paste and sauté for a minute.
4. Add chopped tomatoes and cook until they turn mushy.
5. Add turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala powder. Mix well.
6. Add prawns and salt. Mix well and cook for 2-3 minutes.
7. Add water and green chilies. Mix well and bring it to a boil.
8. Cover the pan and let it simmer for 10-12 minutes or until the prawns are cooked.
9. Garnish with chopped coriander leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 160 kcal
- Fat: 5g
- Carbohydrates: 7g
- Protein: 22g
Substitutions for ingredients:
- Mustard oil can be substituted with any other cooking oil.
- Green chilies can be substituted with red chilies or chili flakes.
Variations:
- This recipe can be made with fish instead of prawns.
- Vegetables like potatoes, eggplants, and carrots can be added to make it a vegetable-based curry.
Tips and tricks:
- Use fresh prawns for the best taste.
- Adjust the spice level according to your preference.
- Do not overcook the prawns as they can become rubbery.
Storage instructions:
- This curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pan over low heat until it is heated through.
Presentation ideas:
- Serve the curry in a bowl with steamed rice.
Garnishes:
- Garnish with chopped coriander leaves.
Pairings:
- This curry pairs well with steamed rice or roti.
Suggested side dishes:
- Serve with a side of raita or salad.
Troubleshooting advice:
- If the curry is too spicy, add a dollop of yogurt or cream to balance the heat.
Food safety advice:
- Make sure the prawns are cooked thoroughly before consuming.
Food history:
- Prawn Machher Jhol is a popular Bengali dish that originated in West Bengal, India.
Flavor profiles:
- This curry is spicy, tangy, and has a hint of sweetness from the prawns.
Serving suggestions:
- Serve hot with steamed rice or roti.
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Region: Indian