Chingrir jhol

Chingrir Jhol covers Bengali prawn curries; this profile selects Debjani Chatterjee Alam’s ridge-gourd-and-potato version, Jhinge Aloo Chingrir Tel Jhol. Her household uses medium tiger prawns, and she describes a simple, runny curry whose preparation varies between families.

Cleaned prawns are marinated with salt, turmeric, red chilli powder and mustard oil. Potato and ridge gourd are peeled and cut into wedges, then separately seasoned with salt and turmeric.

The prawns are briefly fried in mustard oil and lifted out, with their remaining marinade kept for the gravy. Potatoes fry in the same oil before ridge gourd is added; the selected tempering step uses nigella with oil exposed by pushing the vegetables to one side of the pan.

Garlic paste cooks in the exposed oil before the vegetables are mixed back through it with the reserved prawn marinade. Water and green chillies are added, and the mixture is brought to a boil.

The fried prawns return with a further water portion for a brief final cooking. A mustard-oil finish completes the runny curry, which the author pairs with prepared steamed rice.