A comforting Bengali dish showcasing a medley of tender prawns and bottle gourd leaves in a lightly spiced coconut gravy. Enriched with the earthy notes of Sunrise Kala Jeera, the warmth of Sunrise Haldi Powder, and the nutty aroma of Sunrise Shorshe Posto Powder, this simple yet flavoursome curry pairs beautifully with steamed rice.
Sunrise tip: For a richer gravy, you can use the prawn heads and shells to make a quick stock and add it to the dish while cooking the spice paste.
Time: 5 minutes
Soak the Sunrise Kala Jeera in 60 mL of water for 10 minutes. Grind into a smooth paste and set aside.
Mix the Sunrise Shorshe Posto Powder with 60 mL of water. Set aside to bloom until needed.
Time: 10 minutes
In a bowl, mix the cleaned prawns with 1/2 tsp salt and 1/2 tsp Sunrise Haldi Powder.
Heat 2 tbsp mustard oil in a pan. Fry the prawns until reddish-golden. Remove and set aside.
Time: 15 minutes
In the same pan, heat 1 tbsp oil. Add 1/2 tsp Sunrise Kala Jeera seeds, slit green chillies, and remaining prawns. Sauté for a minute.
Add grated coconut, 1/2 tsp Sunrise Haldi Powder, and 1/2 tsp salt. Mix well.
Stir in the bottle gourd leaves. Drizzle 1 tbsp mustard oil on top and mix thoroughly.
Remove from heat. Once cool, blend into a thick paste.
Time: 20 minutes
Heat the remaining 1 tbsp of oil in the pan. Add the lauki leaves and prawn paste. Cook for 2-3 minutes.
Stir in the prepared Sunrise Kala Jeera and Shorshe Posto pastes. Add 1 tsp sugar and mix well.
Season with salt to taste. Cook until the gravy thickens and most of the water evaporates.
Add the fried prawns. Mix gently and cook for 2 more minutes to blend the flavours.
Turn off the heat. Serve hot with steamed rice.
Side Dish: Begun bhaja (fried eggplant slices), Aloo posto (potato with poppy seeds)