This Bengali prawn and pumpkin curry, known as kumro-chingri’r jhol or kumro-chingri’r dalna, is a light preparation, best made with small-sized (7–10 cm), fresh/live prawns (chingri mach). The curry also contains pumpkin (kumro) and potatoes in chunky cubes, which get juicy from being laden with the flavourful jhol. This is a Bengali-style dalna (curry), so it contains the usual suspects—whole garam masala, ginger, cumin, red chilli, and turmeric. However, the proportions of the spices here is dialled down to a great extent, so as not to overpower the flavour of the prawns.

This kumro-chingri recipe is so quick to put together that it can be prepared on busy weekdays to go with some steaming, hot rice. If you like the idea of a hearty Bengali-style prawn curry, with some nutritious pumpkin thrown in for good measure, you must give this recipe a try.

View the FULL RECIPE at https://bongeats.com/recipe/kumro-chingrir-dalna/
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How to clean and devein prawns: https://youtu.be/e6Qka7F9AL4?l....ist=PLGX3dcCcJDYweaL

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