PRAWN CHA-CHADI

It is a day to day Bengali prawn curry in simple way. Last week I saw this delectable Bengali dish at COOKING AND RECIPES and decided to cook it like Ushnish da. I think everyone who is related with cooking blogosphere (Indian) is surely known about Ushnish Ghosh. He cooks everyday wonderful recipes in his Delhi kitchen for our 'BOUDI' (his wife). He is not only a great chef, but he has extreme knowledge regarding any food matter. I admire his enthuism and passion for cooking. So, today I dedicate my easy and simple but toothsome prawn recipe to USHNISH DA. I made little variation in this recipe, though I can't have much spicy, so I added spice less. If you like, may add more green chilli and red chilli powder. Adding coriander leaves in it, is my choice, and it added more flavor and aroma to this luscious dish. 

INGREDIENTS:
0.5 lb / 200 gm dressed and cleaned shrimps
1 Large Potato
1 Medium Onion
1 tsp Turmeric powder
1/2 tsp Red Chilli powder (according to taste)
1 tsp Kashmiri Chilli powder
2-3 Green Chillies (optional, if like enough hot)
3-4 tbsps Mustard Oil
1 tsp fresh Lemon juice
1 tbsp chopped Coriander Leaves
Salt to taste

FOR TEMPERING:
1/3 tsp Nigella seeds (kalonji)
5-6 freshly crushed black peppercorns
3 Green Chillies, cut in slits

METHOD:
Marinate shrimps with salt and 1/2 tsp turmeric powder. Cut potato in thin long pieces. Cut onion into thin slices. Keep aside.

Heat oil in a wok. Add all ingredients for tempering. Saute till green chilli changes its colour.

Following that add onions in it. Fry till the onion turns translucent.

Add sliced potato now and fry for 2 minutes.

Now add 1/2 tsp turmeric powder, red chilli powder and kashmiri chilli powder in it. Fry for another 2 minutes.

Add 3/4 cup water in it. Mix well. Cover and cook for 5 minutes on medium heat.

At this time add shrimps in it. Fold nicely. Cover and cook for another 3 minutes on high heat. Add green chillies now. The mixture almost dry within 3-4 minutes. Don't overcook, then shrimps will becoming chewy and and little hard.

Add Coriander leaves and lemon juice in it, fold nicely again. Remove from heat.

Serve immediately with piping hot steamed rice.

May prepare this luscious dish within 20 minutes only. Enjoy your lunch table with this toothsome Bengali delicacy. 

Sending to: Cook Like a Celebrity Chef