Steamed Basmati Rice, Shorshe Chingri Bhapa and Aloo Bhaja

Ingredients

• 500 g Prawns (Medium-sized, cleaned and deveined)
• 2 tbsp Black Mustard Seeds
• 2 tbsp Yellow Mustard Seeds
• 1 tbsp Poppy Seeds
• 0.25 cup Fresh Coconut (Grated)
• 5 Green Chilies (4 for paste, 1 slit for garnish)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 4 tbsp Mustard Oil (Plus extra for drizzling)
• 2 tbsp Water (For grinding the paste)

Instructions

1. 1

   Prepare the Mustard-Coconut Paste

   • In a small bowl, combine the black mustard seeds, yellow mustard seeds, and poppy seeds. Cover with warm water and let them soak for at least 20-30 minutes. This step is crucial to soften the seeds and reduce bitterness.
   • Drain the soaked seeds completely.
   • Transfer the drained seeds to a grinder jar. Add the grated coconut, 4 green chilies, and a pinch of salt.
   • Grind the mixture in short bursts to avoid generating heat, which can make the paste bitter. Add 1-2 tablespoons of water as needed to form a smooth, thick paste.
2. 2

   Marinate the Prawns

   • In a mixing bowl, place the cleaned and deveined prawns.
   • Add the freshly prepared mustard-coconut paste, turmeric powder, 1 tsp of salt, and 4 tbsp of mustard oil.
   • Gently mix everything together, ensuring each prawn is thoroughly coated with the marinade. Let it sit for 10 minutes.
3. 3

   Steam the Prawns

   • Transfer the marinated prawns into a steel tiffin box or any heatproof container with a tight-fitting lid.

Ingredients

• 500 g Potatoes (About 3 medium, starchy potatoes like Russet or Idaho work best)
• 4 tbsp Mustard Oil (Essential for the authentic Bengali flavor)
• 0.5 tsp Nigella Seeds (Also known as Kalo Jeera)
• 2 pcs Green Chilies (Slit lengthwise, adjust to your spice preference)
• 0.5 tsp Turmeric Powder (For color and flavor)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Prepare the Potatoes (10 minutes)

   • Peel the potatoes and slice them into very thin, uniform rounds (about 1-2mm thick). A mandoline slicer is highly recommended for consistency.
   • Place the sliced potatoes in a bowl of cold water for 5 minutes to remove excess starch. This is key to achieving crispiness.
   • Drain the potatoes completely and pat them thoroughly dry with a clean kitchen towel or paper towels. Ensure there is no moisture left.
2. 2

   Season the Potatoes (1 minute)

   • In a large, dry bowl, combine the potato slices, turmeric powder, and salt.
   • Gently toss with your hands to ensure every slice is evenly coated with the spices.
3. 3

   Fry the Aloo Bhaja (12-14 minutes)

   • Heat the mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke lightly.
   • Reduce the heat to medium. Carefully add the nigella seeds and slit green chilies. Let them sizzle for about 15-20 seconds until aromatic.
   • Add the seasoned potato slices to the pan, spreading them into a single, even layer. Do not overcrowd the pan; fry in two batches if necessary.
   • Fry for 12-14 minutes, flipping the slices gently every 3-4 minutes. Allow them to develop a deep golden-brown color and become crisp.
   • Do not cover the pan at any stage, as the steam will make the potatoes soggy.
4. 4

   Serve Immediately

   • Once the potatoes are crispy and cooked through, use a slotted spoon to remove them from the pan, allowing excess oil to drain.
   • Serve hot as a side dish with steamed rice and dal for a classic Bengali meal.