Jhaal Narkel Chingri is a classic Bengali preparation that showcases the region's love for seafood and spices. Succulent prawns are cooked in a fiery, coconut-based curry, flavoured with a special blend of aromatic Sunrise spices. The double-textured onions, fried and raw, lend depth to the gravy. Mustard oil adds a distinctive pungency that balances the creamy sweetness of coconut. Serve this labour of love with steamed rice for a wholesome, memorable meal.
Sunrise tip: Marinating the prawns in a mix of salt and turmeric before frying helps remove any fishy smell and keeps them juicy.
Time: 15 minutes
In a bowl, combine the prawns with 1/2 tsp salt and 1/2 tsp Sunrise Haldi Powder. Mix well to coat each prawn evenly. Cover and set aside for 10-15 minutes to marinate.
Time: 3 minutes
Heat 2 tbsp refined oil in a pan over medium-high heat. Add the marinated prawns and fry for 1-2 minutes until they just start to turn pink. Remove with a slotted spoon and set aside.
Time: 2 minutes
To the same pan, add 1 tsp Sunrise Jeera, 1 tsp Sunrise Saunf, 1 tsp Sunrise Dhania, 1/2 tsp Sunrise Kali Mirch, and 2 dried red chillies. Sauté for 30 seconds until fragrant.
Time: 8 minutes
Add 1 finely chopped onion, curry leaves, chopped tomatoes, ginger paste, garlic paste, and the slit green chilli. Sauté for 2 minutes. Then stir in 1/2 tsp Sunrise Haldi Powder, 1 tsp Sunrise Dhania Powder, 1 tsp Sunrise Jeera Powder, 1.5 tsp Sunrise Kashmiri Mirch Powder, 1/2 tsp salt, and a splash of water. Mix well and fry for 3-4 minutes. Remove from heat, let cool slightly, then blend into a thick paste. Set aside.
Time: 12 minutes
Heat the remaining 1 tbsp oil in the pan. Add 1/2 tsp Sunrise Saunf and 1/2 tsp Sunrise Jeera. Once they sizzle, add chopped onion (both finely chopped and large diced) and sauté until translucent. Add the grated coconut, Sunrise Haldi Powder, Sunrise jeera Powder, Sunrise Dhania Powder, Sunrise Lal Mirch Powder, and salt to taste. Then add the prepared masala paste and mix well.
Time: 5 minutes
Add the seared prawns to the gravy, and add about 1 cup water to make the curry. Cover and cook for 4-5 minutes until the prawns are cooked through and the gravy thickens. Taste and adjust salt if needed.
Remove from heat. Garnish with a sprinkle of grated coconut and coriander leaves. Serve hot with steamed rice. Enjoy!
Side Dish: Begun bhaja (fried eggplant slices)
Accompaniment: Steamed rice