Dherosh Chingri Jhol Recipe (Bengali Style Prawn Curry With Ladies Finger)

Prawns side dish in a tangy gravy with bhindi along, to be served with steamed rice

Paramita Majumder On Friday, 21 July 2017 00:16

289 ratings.

Dherosh Chingri Jhol Recipe (Bengali Style Prawn Curry With Ladies Finger) is a traditional dish I have learnt from my mother. All of my family likes it very much. This dish is lighter side dish since it uses comparatively very less spices and oil. At the same time it tastes so different and yummy when you combine bhindi and chingri (prawn). Serve Dherosh Chingri Jhol Recipe (Bengali Style Prawn Curry With Ladies Finger) along with hot steamed rice and ghee on top, along with a Begun Bhaja Recipe and end your meals with Chocolate Sandesh Recipe.

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Note: In original recipe we do not add tomato. But I have added tomato to give it a tangy taste. Instead of prawns, shrimps also can be used.

Cuisine: Bengali Recipes

Course: Side Dish

Diet: Non Vegeterian

Equipments Used: Kadai (Wok) / Heavy Bottomed Pan

Prep in

15 M

Cooks in

25 M

Total in

40 M

Makes:

2 Servings

Ingredients

200 grams Bhindi (Lady Finger/Okra) , chopped
2 Onions , thinly sliced
1/2 inch Ginger , crushed or grated
2 Green Chillies , slit
1 Tomato , chopped finely (optional)
8 Prawns , deveined
1 teaspoon Turmeric powder (Haldi)
1/2 teaspoon Red chilli powder
1 teaspoon Coriander Powder (Dhania)
1 teaspoon Cumin powder (Jeera)
Salt , to taste
1 tablespoon Mustard oil
Coriander (Dhania) Leaves , few sprigs, chopped to garnish

How to make Dherosh Chingri Jhol Recipe (Bengali Style Prawn Curry With Ladies Finger)

To begin making Dherosh Chingri Jhol Recipe (Bengali Style Prawn Curry With Ladies Finger), Devein prawns and keep them in a mixing bowl. Add salt and turmeric powder and marinate for about 30 minutes.
Wash and pat dry ladies finger and chop to bite size, excluding the tips that will be discarded. Perp with rest of the ingredients as well.
After the prawns are marinated, heat oil in a non stick shallow frying pan, and with a bit of cooking oil/mustard oil, shallow fry prawns until red on both sides. Once done, keep aside in a bowl.
Heat mustard oil in a non stick kadai. Once the oil is smoking hot, add chopped onion, and saute on low heat until translucent.
Add crushed ginger, saute for 1 -2 minutes or till the raw smell goes away.
Add turmeric powder, cumin powder, chilli powder and coriander powder.
Saute for 1-2 minutes or till the spices get combined well.
Add ladies finger pieces and mix well with spices. Cover with a lid for 2-3 minutes, and continue cooking on low heat.
Add chopped tomatoes (if using) and salt, add 2-3 tablespoons of water just enough to keep the veggies cooking well, cover and cook on low heat for 4-5 mins or until tomatoes are soft, stir occasionally.
Add about a cup warm water to the cooked ladies finger. Cover and cook for 3-4 mins till everything combines well.
Now to this, add shallow fried prawns, boil the prawns in the gravy for 5-6 minutes on a high heat.
The gravy consistency needs to be medium, neither dry nor watery. Switch off once done, and garnish with chopped coriander leaves.
Serve Dherosh Chingri Jhol Recipe (Bengali Style Prawn Curry With Ladies Finger) along with hot steamed rice and ghee on top, along with a Begun Bhaja Recipe and end your meals with Chocolate Sandesh Recipe.