We Bengalis have different types of preparations with fish. Some are called ‘Jhal’ (spicy gravy mainly cooked with mustard paste), ‘Dalna’ (spicy curry) or ‘Jhol’ (light curry). ‘Chingri Mach’ or prawn is loved by all in our family. And we frequently cook different dishes with prawns and shrimps. This is a very light prawn curry with pointed gourd and potato that can be cooked very easily using regular spices.
- Wash the prawns thoroughly and devein each and every prawn before cooking. I have used fresh prawn with head, you can use frozen and without head too. But prawns with head gives a very nice flavour to the gravy.
- Now rub some salt and ½ tsp turmeric powder to the prawns and leave those for 15 minutes. Cut both the edges of potol and then scrap them. Cut them in halves. Heat mustard oil in a kadai/wok and fry the potol/pointed gourd till they become light brown. Remove and keep aside.
- Add some more oil if required and fry the potatoes till it turns into golden in colour.
- Heat some more oil in the same wok. Fry the prawns till they turn pink. Remove and keep aside. Temper the same oil with cumin seeds and bay leaves. Fry till the whole masalas crackle and exudes aroma.
- Add onion paste and fry till it turns into golden brown. Next add ginger paste, chopped tomatoes, couple of slit green chillies and continue frying till tomato is cooked and mashed up.
- Next add all the dry masalas except garam masala. Continue frying. Add fried potatoes and potol/pointed gourd. Mix well and add 2 cups of water.
- Cover and let it cook for some time / till the potato and potol/pointed gourd are halfway done. Add salt to taste and add about ½ tsp of sugar.
- Now add fried prawns to the gravy at this point and simmer for 5-6minutes at medium heat. Finish with garam masala powder and chopped coriander. Serve with steamed rice.