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The type of curry that is called Jhol refers to a mild slightly soupy dish where the limelight is on the flavors of the ingredients rather than on the spices. This sort of bengali curry is best enjoyed when you need something mild, refreshing and easy-to-cook. The quality of the prawn used in this recipe is key to the taste - try to obtain some fresh, wild-caught (mid to large) red shrimp or tiger shrimp. We used peeled de-veined prawns in the recipe but it will also work well using whole prawn/shrimp with the heads intact.
ingredients
ingredients
Prawns (de-veined and de-shelled, use medium to large prawns) - 250g; coat with 1/2 tsp turmeric, 1/2 tsp chilli powder, and salt and keep aside for 5 minutes.
Onion - 1 medium, thinly sliced
Green chillies (thai or similar) - 2-3, slit partly lengthwise
Tomatoes - 1 small, chopped
Ginger-cumin paste: lightly dry roast 1tsp of cumin seeds and transfer into a mortar/pestle or mini-blender together with 1 inch of fresh ginger and 1-2 tsp water. Grind the ginger and cumin into a paste and keep aside.
Oil (mustard oil is preferred, substitute with white oil as an alternative) - 1 tbsp
Ghee - 1 tsp
Garam masala powder - a pinch
Sugar - 1/2 tsp
Salt - to taste
procedure
procedure
Heat oil in a kadhai and lightly fry the prawns until they change color. Set aside.
In the same oil, fry the onions for 2 minutes. Add in the ginger-cumin paste and continue to fry for 1 minute taking care not to burn the masalas.
Add in the tomatoes and green chillies and fry until the tomatoes release oil at the edges.
Add the prawns and mix in with the rest of the ingredients. Add 1/2 a cup of warm water and simmer for 10 minutes or until the prawns are cooked (gravy in this dish is thin and mild).
Add ghee, sugar, garam masala powder and adjust the salt. Simmer for 3-4 minutes.
Garnish with chopped cilantro and serve hot with a wedge of lime and rice.
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