Chinghri Jhal or Jhol Recipe

Ingredients

500 gms king prawns
3 inch ginger
15 gloves garlic
5 green chillies
4 tbsp desiccated coconut
2 tbsp mustard seeds
½ tbsp. ground turmeric
½ tsp salt
2 tbsp mustard oil
1tsp sugar
1tsp panch phoran
1tbsp fresh finely chopped coriander leaves
Lemon wedges
Onion rings

Method:

• Shell the prawns remove the heads.
• Grind ginger garlic chillies into a smooth paste and add desiccated coconut mustard seeds, turmeric salt and sugar and continue grinding to form a fine paste.
• Pour the mustard oil into a small frying pan and heat to smoking point to get rid of the pungent taste and smell.
• Add panch phoran and as soon as the seeds begin to pop, pour the contents of the pan over the ground ingredients.
• Put the prawns in a large, oven-proof dish and coat them liberally with this mixture.
• Bake at 210 C (410F) for about 25-30 minutes or until cooked.
• Remove from oven, garnish with chopped fresh coriander, lemon wedges and onion rings serve hot.