Sosha Chingri – Bengali Cucumber & Prawn Curry

 INGREDIENTS:

1. Prawns, 250 grams, medium, cleaned and deveined
2. Cucumbers, 2 medium
3. Onion, 1, thinly sliced
4. Nigella Seeds, 1/2 tsp
5. Grated Coconut, 3 tbsp
6. Coconut Milk, 1 cup
7. Green Chilis, 4-5 tbsp
8. Turmeric Powder, 1/2 tsp
9. Salt to taste
10. Sugar, 1/2 tsp
11. Mustard Oil, 2 tbsp
12. Water as needed
13. Coriander Leaves, for garnishing

METHOD:

Serving Size: 3-4

Peel the cucumber, halve it lengthwise, remove the soft, seeded center, and cut into medium cubes or thin half-moons.

Rub the cleaned prawns with 1/4 tsp turmeric and a little salt. Keep aside for 10 minutes.

Grind the grated coconut into a smooth paste.

Heat 1 tbsp mustard oil in a pan until it just begins to smoke. Lower the heat and lightly fry the prawns for about 30–45 seconds per side, until they begin turning pink. Remove them immediately. They will finish cooking later in the gravy.

Add the remaining mustard oil to the same pan. Add nigella seeds and let them splutter. Add the onions, cucumber, turmeric, salt and 2- 3 slit green chilies. Sauté over medium heat for 3–4 minutes, until the onion becomes translucent and the cucumber pieces develop a light golden colour.

Lower the heat and add the coconut paste and sugar. Stir gently and cook for 1–2 minutes. 

Add the coconut milk, mix gently and simmer until the cucumber is tender and the gravy reaches a lightly creamy consistency.

Return the fried prawns to the pan and simmer gently for 2–3 minutes, until the prawns are just cooked through.

Drizzle with mustard oil, add a couple of slit green chilies, and garnish with coriander leaves. Serve with steamed rice, jhuri aloo bhaja and a bowl of moong or masoor dal.