Kaalo jeerey diye kucho chingri baata/ Shrimp Mash with Nigella Seeds

Mashes form an integral part of Bengali cuisine. Mashes are popular not only for their simplicity but also for the amalgamation of flavours that leave a lasting taste on one’s palate. Interestingly many mashes have shrimp as flavour enhancer. Kaalo Jeerey Diye chingri Bata is just one of them. Simple recipes like this one make Bengali cuisine so versatile and wonderful. This lip-smacking dish proves that some times, just a simple melange of flavours work wonderfully to create a very tasty dish that is enough to turn into a sumptuous meal accompanied by steamed rice.

 

Ingredients:

  • Whole shrimps (small ones)

  • Mustard oil

  • Nigela seeds (kalo jeere/kalaunji)

  • Green chillies

  • Coriander leaves (optional)

  • Turmeric

  • Salt

Method:

  • Wash the shrimps well and rub with salt and turmeric

  • Fry the whole shrimps in mustard oil

  • Dry roast the nigella seeds

  • Grind together the shrimps, roasted nigella seeds, garlic, green chillies and coriander leaves into a coarse paste

  • Heat mustard oil in a pan and let it smoke, and then lower the flame

  • Add the paste, and adjust salt as necessary

  • Saute well (but not too much or the shrimp may get too chewy) and you are done

  • Add a drizzle of mustard oil if you want to for the extra zest

  • Serve with steamed rice

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