HIGHLIGHT RECIPE: PRAWN AND POTATO CURRY "ALOO CHINGRI JHOOL" AUTHENTIC INDIAN BENGALI DELICACY

TWCT glade to publish a regional Indian Bengali recipe Prawn and Potato curry "Aloo Chingri Jhool" as today's highlight recipe.
This simply delicious  nice flavour man cooked recipe is from diverse Indian Bengali kitchen of West Bengal made by our wonderful homechef Dipak Nath.

Recipe Follows:

Ingredients:

*Prawns 500g
*Potato 2 medium size ( cut into cubes)
*Turmeric powder 1/2 teaspoon
*Salt as per taste
*Mustard oil for cooking
*1/2 teaspoon black cumin
*Cumin powder 1 teaspoon
*Ginger paste 2 teaspoon
*Coriander powder 1 teaspoon
*Red chilli powder 1 teaspoon
*Green chillies3-4
*A tomato (chopped)
*Hand full of chopped green coriander

Method

Marinate the prawns with salt and turmeric and keep aside for 10 minutes. Heat oil and fry the first potatoes and remove from the oil and keep aside. Then fry the prawns and remove.

In the remaining oil add the black cumin seeds and let it splutter. Add the ginger paste and stir fry. Add the turmeric powder and all the powdered spices. Stir fry the spice mixture sprinkle little water for 4-5 minutes.
Then add the fried prawns and the potatoes with the chopped tomatoes. Stir fry till the tomatoes turns soft.
After that add 2 cups of warm water and the green chillies. Cook covered till the potatoes turns soft. After cook sprinkle the chopped coriander and serve.
Enjoy with the main course its delicious.

Bon Appetit!