Spicy shrimp cooked with chuijhal, in the style of Bengal

Ingredients

• 500 g of large prawns, with shells and heads
• 100 g of chuijhal, thinly sliced
• 150 g of chopped onion
• 1 tablespoon of ginger paste
• 1 teaspoon of garlic paste
• 4 to 6 green chili peppers, sliced
• 1/2 teaspoon of turmeric
• salt, to taste
• 120 ml of mustard oil
• 1 teaspoon of ground cilantro
• 1/2 teaspoon of garam masala
• water, as needed

Clean the shrimp, keeping the shell and head intact. Rinse them, season them with salt, and add a little turmeric. Let them marinate for 10 minutes.

Heat the mustard oil and lightly fry the shrimp. Set aside.

In the same pan, sauté the onion until softened, then add the garlic and ginger paste and stir.

Add the turmeric, cilantro, salt, and chili powder, and cook the spices. If needed, add a little water to prevent them from burning.

When the oil is hot, add the French fries and green bell peppers, then brown everything.

Sprinkle with garam masala, cover, and let it rest for a few minutes before serving.