How to make jhinge diye rui chingri bhapa
How to make jhinge diye rui chingri bhapa/fish and prawn with ridge gourd; this is an uncommon recipe. We will make two separate recipes at the same time with same paste made of ridge gourd, poppy seeds and mustard seeds. It’s very fun to make at a time two recipes, so let’s start.
Author: Abhijit Mukhopadhyay
Course: Side Dish
Cuisine: Bengali
Preparation Time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
To make these recipes we need ingredients for one person
- Prawns 8-10 medium size
- Rohu fish chunks-02
- Ridge gourd(jhinge)-01 bigger size
- Garlic-05 cloves
- Turmeric-01 teaspoon
- Salt to taste
- Silted green chili-04
- Mustard seed and poppy seeds(posto)-02 tea spoon each
- Mustard oil-1/2 cup(including to fry the fish and prawns)
- Coriander leaves for garnishing
How to make jhinge diye rui chingri bhapa
- First wash the fish chunks and prawns thoroughly and rub with turmeric powder and salt and keep aside.
- Take a hard bottomed pan or kadai, heat oil, and fry the fish chunks and prawns and keep aside.
- In a grinder add poppy seeds, mustard seeds, garlic and ridge gourds (ridge gourd to be cut in a small size to be grinded properly) also add salt, little water and green chili.
- The smooth paste we got it has to mix with rohu fish chunks and prawns separately in a Tiffin box have two separate boxes and sprinkle mustard oil over it.
- Now after adding and mixing the paste, close the boxes and put it in a pressure cooker or any deep vessel after keeping a stand, add 2 cup water in the vessel and close the lid.
- Cook for 15 minutes in a medium-low flame.
- Switch off the flame and allow it to set for 5 minutes,
- Take it out from the vessel and open the box garnish with coriander leaves and serve hot with steam rice and enjoy l.
