1

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.

2

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. 

3

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.

4

Heat mustard oil in a non stick kadai. Once the oil is smoking hot, add chopped onion, and saute on low heat until translucent.

5

Add crushed ginger, saute for 1 -2 minutes or till the raw smell goes away.

6

Add turmeric powder, cumin powder, chilli powder and coriander powder.

7

Saute for 1-2 minutes or till the spices get combined well.

8

Add ladies finger pieces and mix well with spices. Cover with a lid for 2-3 minutes, and continue cooking on low heat.

9

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.

10

Add about a cup warm water to the cooked ladies finger. Cover and cook for 3-4 mins till everything combines well.

11

Now to this, add shallow fried prawns, boil the prawns in the gravy for 5-6 minutes on a high heat.

12

The gravy consistency needs to be medium, neither dry nor watery. Switch off once done, and garnish with chopped coriander leaves.

13

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.

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.