Chingri mach aar Jhinga Kasha(Prawn & Ribbed Gourd Curry)

Chingri mach(Prawn) is another wonderfull tasty fish we bengalis love.I know few bengalis also who doesnt like it at all and also few who cant eat it for some allergic reason.

But its a really tasty fish.And so many recipes can be made with Prawns.There are different sizes of prawn s available in market.But this recipe is made with small size prawns (kucho chingri).

Preparation time: 25 min

Ingredients:

1 cup fresh prawns properly cleaned and washed

2 big sized ribbed gourd finely chopped

Coriander leaves finely chopped

4 green shili finely chopped

1 onoin finely chopped

1 tbsp Jeera powder

1 tbsp dhania powder

1/2 tbsp turmeric powder

Salt to taste

  

Preparation:

First of all take oil in a pan and heat it.Marinate the prawns in salt and turmeric powder and then fry them in that pan.No need fry them completely.Just keep them in the oil for 5 min and stire them properly.

Take out the prawns and keep them aside.

Now add some more oil in the pan and add the onions and green chilis to it.Fry them for 2-3 mins.Then add the chopped Jhinga/Ribbed Gourd.Add salt and turmeric powder and cover the pan.

After few minutes,we can see lot of water came out from the ribbed gourds.Increase the flame a bit.Now in that water we need add the jeera powder and dhania powder.And also add chopped coriander powders.Stire properly and cover it.After 3 min again check the condition and add the half fried prawns.If the ribbed gourds are properly cooked then no need to cover the pan further.

Increase the heat and stir the mixture propely so that everything can mix properly,till the time the water is not dried up.But not completely.

After few min we can see that the mixture will look like dried up and looks kasha.You can stop at that stage.There should not be  any gravy.

You can add sugar also in that recipe.

Collect the recipe in a countainer and serve hot with steamed rice.

Thanks for now.