Chingri Maacher Chatni (Sweet and Sour Bengali Chutney with Prawns)
heads removed and de-veined: 750 g
Sugar: 2 tsp
Mustard seeds: 1/4 tsp
Salt: 1 tsp
Turmeric powder: 1/2 tsp
Paanch Phoron: 1.5 tsp
Cumin seeds: 1 tsp
Dry red chillies: 2
Mustard oil: 4 tbsp
Tamarind pulp: 1/2 cup
Warm water: 2 teacups
Marinate the prawns with half the amount of salt and turmeric powder, respectively, for 10 min. Lightly fry and keep aside.
In a “non-reactive”
, add oil and let it smoke. Add the mustard seeds.
When the mustard seeds sputter, add a mixture of tamarind pulp, sugar, rest of the salt, the remaining turmeric powder and 1/2 cup water.
When the contents of the
come to a boil, add the fried prawns and simmer the flame.
for 2 min and then add the remaining warm water. Just bring this to a boil.
Sprinkle the freshly roasted and coarsely ground powder of cumin seeds, red chillies and
. Give the contents of the
a good mix and switch off the flame.
Immediately transfer the
into a non-aluminum serving bowl. Allow to cool at room temperature and serve it at the end of a Bengali meal, with steamed rice.
The _Chatni_is best consumed within a day. On standing for almost more than 24 hours, the acidity of the tamarind changes the texture of the prawns.
By Purabi Naha |