You do not need to be a wizard in the kitchen to do justice to prawns.
Add them to a stir-fry, throw them into a curry or pair them with a vegetable, any vegetable, prawns have this magical ability to elevate the dish to an incredible high.
And for this gorgeous theres-a-nip-in-the-air morning, it’s the earthy unpretentious ol / jimikand that I pair with luscious plump Bay of Bengal prawns.
Ol Chingri, yet another quintessential Bengali classic.
Divine with a bowl of rice !!!
Ol Chingri (Prawns with Ol / Jimikand / Elephant Foot Yam)
Ol Chingri, the earthy unpretentious ol /jimikand /yam paired with luscious plump prawns. In a garam masala and ginger perfumed onion-tomato dalna gravy.
Ingredients
- 200 g elephant foot yam ol / jimikand /, cut into medium sized cubes
- 1 potato big , cut into cubes (optional)
- 10 - 12 prawns medium sized , de-shelled and de-veined
- 2 onions , finely chopped
- 1 tomato , pureed
- 2 tsps ginger paste
- 1/2 tsp chopped garlic
- 3 - 4 green chillies , slit
- 1 tsp turmeric powder
- 1 tsp chili powder red
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp garam masala powder
- 1 - 2 bay leaves
- 1 - 2 cardamom green
- 1 inch cinnamon stick
- 1 - 2 cloves
- 21/2 tbsps mustard oil
- 1/2 tbsp ghee
- salt to taste
Instructions
- Pressure cook the yam cubes till they are just tender. 2-3 whistles I would reckon. Keep aside.
- Marinate the prawns with a pinch of turmeric powder and salt. Keep aside.
- If you are using potatoes, heat 1 tbsp oil in a kadai, fry the potato cubes till they are light golden. Keep aside on a kitchen absorbent towel.
- In the same oil, lightly saute the prawns. Keep aside.
- Add the remaining oil to the kadai. When smoking hot, add the crushed cinnamon, cardamom, cloves and bay leaves. Allow the spices to releases their aroma.
- Now add the chopped onions and saute till they take a tinge of golden brown. Add the chopped garlic, ginger paste, tomato puree, green chillies, sprinkle a little salt. Cook over a medium flame till the tomato is cooked.
- Dissolve the turmeric powder, coriander powder, chili powder and cumin powder in just a little water to make a smooth paste.
- Add the paste to the kadai, continue to cook over a medium flame till oil starts to separate from the masala.
- Add the fried potatoes and pressure cooked yam cubes. Saute for 4-5 odd minutes. Add 1/2 a cup of warm water, sprinkle in the sugar and give it a hearty stir.
- Add the prawns and bring to a simmer. Another 5-6 minutes, I would say. Till the potatoes and yam are tender.
- Adjust seasonings and finish with a generous dollop of ghee and a hearty sprinkle of garam masala powder.
- Serve hot with rice
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