Mulo Chingri Chechki Radish Prawn Stir Fry Bengali style

Name: Mulo Chingri Chechki Radish Prawn Stir Fry Bengali style
Cuisine: Indian
Ingredients: 3-4 radish grated; 3 tbsp mustard oil; 10-12 prawns cleaned & tail intact; 1 tsp nigella seeds; 2-3 green chilies slit; 1/4 tsp asafoetida; to taste salt; 1/2 tsp turmeric powder; 1 tsp roasted cumin powder; 1/2 cup coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#dalcurry - This is a simple and a quick Bengali homemade style radish stir fry cooked along with some prawns. It is a dry recipe where I gave a tempering of kalonji (nigella seeds), fresh chilies and asafoetida in mustard oil. For a veg. version, vadi / dried lentil dumplings can be added.

The garnishing of coriander leaves along with some raw mustard oil to the end product gives a nice mustardy flavour and an authentic touch to this dish. It is best relished with only and only hot steamed rice.

Mulo in the Bengali lingo is radish and Chingri is prawn. So this recipe is a jugalbandi of both these key ingredients. This is a great comfort food that is especially relished for lunch with hot steamed rice. But there is no ham in having it with roti /paratha.

Bethica Das @kitchen_flavours

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Ingredients

3-4radish grated
3 tbspmustard oil
10-12prawns cleaned & tail intact
1 tspnigella seeds
2-3green chilies slit
1/4 tspasafoetida
to tastesalt
1/2 tspturmeric powder
1 tsproasted cumin powder
1/2 cupcoriander leaves, chopped

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Steps

1

Heat 2 tbsp. oil in a pan and fry the prawns slightly till it changes colour. Drain and keep aside.
2

Temper the same oil with nigella seeds, green chilies & asafoetida. Saute for a few seconds.
3

Add all the dry spices and the grated radish. Mix well & stir fry till well cooked and dry.
4

Add the coriander leaves, fried prawns & 1 tsp. raw mustard oil. Give it a stir.
5

Serve, preferably with hot steamed rice.