Isafu | Lost & Rare Recipes | Bengali Prawn Recipe by Pragya Sundari Debi | Rare Traditional Dish

jaggery

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with fewer calories.

coconut

🥗Healthier: almond flour

💰Cheaper: desiccated coconut

Almond flour is lower in carbs and adds a nutty flavor.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: foil

Parchment paper is easier to find and still provides a non-stick surface.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley is a more accessible herb with a similar flavor profile.

Heat mustard oil in a wok.

Add thinly sliced onions and sauté until they start to soften.

Add long pieces of potato and sauté gently on low flame until soft.

Add dry red chillies and sauté for about 5 minutes.

Add 1 teaspoon turmeric powder, 1½ teaspoons red chilli powder, 1 teaspoon coriander powder, and 1 teaspoon cumin powder.

Add half a cup of water and sauté the spices until oil separates and the color becomes rich.

Add chopped brinjal and mix well with the spices for 2-3 minutes.

Add Bagda Chingri and sauté for another 2-3 minutes.

Add salt to taste and 2 cups of water, then mix everything and let it come to a boil.

If prawns seem to take too long to boil, remove them after a short boil to keep them soft.

Let the curry thicken, then add the prawns back.

Remove from heat and serve Isafu hot with steamed rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens