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Chingri Begun-er Tel Jhol: Spicy Shrimp Curry with Eggplants

 

It is not always the length or the kind of ingredients that makes a recipe perfect. It is also the state of mind.  Or even how our life gets shaped. Myriads of experiences, even the ones that are forgotten, seemingly erased from memory make indelible prints somewhere unseen. Then they whisper in unison, [...]

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Prawn Do Pyaza: Prawns cooked in Onion Sauce

 

 

Today we have succulent prawns nestled in a sauce cooked with plenty of onions. Do Pyaza are typically the Indian dishes where either meat, vegetables or seafood is cooked with plenty of onions.

 

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Bhapa Shorshe Chingri: Steamed Prawns in Mustard, Poppy Seed Sauce

 

 

The sound of Bhapa Chingri breathes music in the hearts of Bengalis. This is a quintessential dish, made with mix of  mustard, and poppy seed paste, slender hot chili peppers, a generous drizzle of mustard oil and for me there is also a bit of nostalgia.

 

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Shrimp Curry with Nigella and Coriander

 

A beautifully flavored simple shrimp curry is what we have today. I would call it “Chingri Maacher Jhaal” in Bengali. A recipe cannot get simpler than this. If you think making curry was hard work, you have to give this a try You might just change your mind!

 

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Chingri Maacher Malaikari: Jumbo Prawns cooked in Spiced Coconut Cream

 

 

Chingri  Maacher Malaikari is a signature dish from Bengal. Golda Chingri or jumbo prawns are cooked in a spiced creamy sauce made with thick coconut milk.  I have grown up in this East Indian State (West Bengal), having to eat (and loving every bite and moment of it) this simply marvelous dish [...]

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