Doi Chingri

Ingredients

• 🧀Yogurt1 cup, whisked
  
• 🫙Ginger Garlic Paste1 tbsp
  
• 🌶️Garam Masala1/2 tsp
  
• 🧂Saltto taste
  
• 🧅Onion1 large, finely chopped
  
• 🍅Tomato2, finely chopped
  
• 🫙Ginger1 tbsp, grated
  
• 🌶️Cumin Seeds1 tsp
  
• 🌶️Turmeric Powder1/2 tsp
  
• 🦐Prawns350 g, cleaned
  
• 🫙Ground Coriander1 tsp
  
• 🌶️Red Chili Powder1 tsp
  
• 🫙Mustard Oil2 tbsp
  

Optional extras

• 🌿Fresh Cilantrohandful, to finish
  

Instructions

1. 1

   Heat the mustard oil in a heavy pot until it shimmers.

2. 2

   Slip in the nigella or the ground mustard paste and let the oil split — Bengali kitchens call this the kalo jeere moment.

3. 3

   Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.

4. 4

   Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.

5. 5

   Whisk the yogurt smooth and stir it in off the boil, a spoon at a time, so the doi never curdles.

6. 6

   Add the prawns, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 10-15 minutes.

7. 7

   Season, reduce to the consistency you like, and finish with cilantro.