Jhinge Chingri
Jhinge Chingri (Ridge Gourd Shrimp spicy curry)
Jhinge 3-4 cut into long pieces (after peeling the green skin, you get soft fruit, cut approx 1 inch long piece)
Potato 2 medium size cut into long pieces (cut proportionate to Jhinge or ridge gourd pieces)
1 tsp of salt
1tsp of turmeric powder
1 ½ tsp of red pepper powder
Half tomato chopped finely
2-3 tbs of mustard oil
To the Shrimp
Clean the fish, remove the head and tail, and slit the back of shrimp, take out the purple color vein and, de shell it, do the same with other shrimps. Frozen Packets can also be used as they are already cleaned.
Marinate the shrimp with turmeric powder and salt, fry them in hot mustard oil, till they change color to pink.
Follow this recipe link for preparing Chingri Macher Jhaal .
Temper the hot mustard oil with cumin seeds, add bay leaf and potato pieces , fry at med high for 2 mints , now add salt, turmeric, red pepper powder and fry for another 2mints, add Jhinge and fry for 5 mints, till the potatoes and jhinge coats well with the spices, it will take another 3-4 mints .Now add Little bit of water and release the fried shrimp to it.
Add chopped tomato pieces also .
Cover and cook for 5 -7 mints at med , or till the potatoes are cooked evenly. Serve with rice .
