Bengali Prawn Curry with Okra: Dherosh Chingri Jhol Delight

Dherosh Chingri Jhol Recipe: Bengali Style Prawn Curry with Ladies Finger

Description:
Dherosh Chingri Jhol is a delectable Bengali-style curry that harmonizes the subtle flavors of prawns with the earthy goodness of ladies finger, also known as okra. This dish embodies the essence of Bengali cuisine, showcasing the region’s love for fresh ingredients and aromatic spices. Perfectly paired with hot steamed rice, this prawn curry offers a delightful experience that will leave you craving more.

Ingredients

Nutritional Information (per serving)

Preparation Time

Servings

Instructions

1. Marinate the Prawns: Begin your culinary journey by deveining the prawns and placing them in a mixing bowl. Sprinkle salt and turmeric powder over the prawns, ensuring they are well-coated. Allow them to marinate for about 30 minutes to infuse the flavors.

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2. Prepare the Ladies Finger: While the prawns are marinating, wash and pat dry the ladies finger (okra). Chop them into bite-sized pieces, discarding the tips. Prepare the remaining ingredients as well, ensuring everything is ready for cooking.

3. Fry the Prawns: After the marination, heat a non-stick shallow frying pan and add a splash of mustard oil. Once hot, gently shallow fry the prawns until they turn a lovely red on both sides. Once cooked, transfer them to a bowl and set aside.

4. Sauté Onions and Spices: In a non-stick kadai, heat mustard oil until it smokes. Add the thinly sliced onions and sauté on low heat until they become translucent. Next, introduce the crushed ginger and sauté for an additional 1-2 minutes, allowing the raw aroma to dissipate.

5. Add Spices: To the sautéed onions, add turmeric powder, cumin powder, red chilli powder, and coriander powder. Stir and sauté for 1-2 minutes, ensuring the spices blend well together, creating a fragrant base for the curry.

6. Incorporate Ladies Finger: Add the chopped ladies finger to the kadai, mixing them well with the spiced onion mixture. Cover with a lid and cook on low heat for 2-3 minutes to allow the flavors to meld.

7. Cook with Tomatoes and Water: If using, add the chopped tomatoes and salt. Pour in 2-3 tablespoons of water, just enough to keep the vegetables cooking well. Cover and cook on low heat for 4-5 minutes or until the tomatoes become soft, stirring occasionally to prevent sticking.

8. Add Water and Combine: Pour in about a cup of warm water to the cooked ladies finger. Cover the kadai and continue cooking for another 3-4 minutes, allowing everything to combine beautifully.

9. Combine Prawns with Curry: Finally, add the shallow-fried prawns to the simmering gravy. Boil the prawns in the flavorful mixture for 5-6 minutes over high heat. Ensure that the gravy reaches a medium consistency—neither too dry nor too watery.

10. Garnish and Serve: Once cooked, switch off the heat and garnish your Dherosh Chingri Jhol with freshly chopped coriander leaves. Serve this delightful Bengali-style prawn curry with hot steamed rice, drizzling some ghee on top to enhance the flavors. For a complete meal, pair it with a side of Begun Bhaja (fried eggplant) and end your dining experience with a sweet treat like Chocolate Sandesh.

Conclusion

Dherosh Chingri Jhol is not just a dish; it’s a celebration of Bengali flavors and culinary heritage, bringing together the richness of prawns and the unique texture of ladies finger. With its perfect blend of spices and freshness, this dish is sure to become a beloved addition to your recipe collection, evoking the warmth of home-cooked meals. Enjoy your cooking adventure and the delightful experience that awaits your taste buds!