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    Main Course
    Spicy
    Seafood
    Intermediate
    For 4 people

    Fiery Bengali Jhaal Narkel Chingri in Spicy Gravy    


    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.

    Ingredients

    • Prawns (medium-sized, peeled and deveined, tails intact)

      400 g

    • Sunrise Haldi Powder

      1 tsp

    • Salt

      1.5 tsp, divided

    • Refined oil

      3 tbsp, divided

    • Sunrise Jeera

      1.5 tsp, divided

    • Sunrise Saunf

      1.5 tsp, divided

    • Sunrise Dhania

      1 tsp

    • Sunrise Kali Mirch

      1/2 tsp

    • Dried red chillies

      2

    • Onions (finely chopped)

      2 medium

    • Curry leaves

      1 sprig

    • Tomatoes (finely chopped)

      2 medium

    • Ginger paste

      1 tbsp

    • Garlic paste

      1 tbsp

    • Green chilli (slit lengthwise)

      1

    • Sunrise Dhania Powder

      1 tsp

    • Sunrise Jeera Powder

      1 tsp

    • Sunrise Kashmiri Mirch Powder

      1.5 tsp

    • Fresh grated coconut

      1/2 cup

    • Water

      1/2 cup

    Sunrise tip: Marinating the prawns in a mix of salt and turmeric before frying helps remove any fishy smell and keeps them juicy.

     

    Steps

    Step 1: Marinate the Prawns

    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.


    Step 2: Sear the Prawns

    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.


    Step 3: Temper the Whole Spices

    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.


    Step 4: Make the Masala Paste

    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.


    Step 5: Prepare the Curry

    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.


    Step 6: Finish the Dish

    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.


    Step 7: Garnish and Serve

    Remove from heat. Garnish with a sprinkle of grated coconut and coriander leaves. Serve hot with steamed rice. Enjoy!


    Goes Best With

    • Side Dish: Begun bhaja (fried eggplant slices)

    • Accompaniment: Steamed rice