I was watching a show on Discovery Channel, couldn’t recall the name , but I was fascinated by the content, it was a short peek into the lives of Fishermen .Fishermen has this unique way of living , Sea is their ultimate God and they worship it also , and whatever they earn is thro sea and its blessings, for they have to Travel deep into sea and stay there catch their preys(Fish) and come back .This whole operation is stretched for 10-15 days and sometimes even months. They load their ships with food and sail Thro Sea, singing and making noise, ready to take on mighty sea .I sometimes really wonder how their family think and live when they are gone to deep sea. Do they have to live in constant fear of losing their dear ones ,as there are sometimes reportedly massive cyclones ,storms or is it their never dying spirit and attitude which help them to take on the challenges of life .
This is a snap taken of River Hooghly which provides livelihood to many Fishermen.
As I prepare this Jhinge Chingri , I am Thanking that unknown person who might have caught these with such hard work and dedication and to all those fishermen who find their livelihood by catching fish , for their effort at this level needs whole lot of appreciation .
From the western coast of India, central part of Konkan Coast and southern part of Malabar Coast along Arabian sea to Eastern Coast of India, Bay Of Bengal and Orissa .These people are every where .So next time You go to your local fish Market , You know what to say, to that unknown Fisherman , start by just asking his or her name , and you will see thousand watt of smile.
Sometimes small things give immense joy.
The rough skin is peeled off from Ridge gourd and the soft inner vegetable is eaten in this curry .Jhinge Chingri is prepared with red pepper powder and turmeric , the spiciness of curry is enhanced by the spicy Shrimp Stir/fry that is added at the time when the ridge gourd is cooked .When amalgamated this turn out to be tongue tickler with warm cooked rice .
Jhinge Chingri (Ridge Gourd Shrimp spicy curry)
Jhinge 3-4 cut into long pieces (after peeling the green skin, you get soft fruit, cut approx 1 inch long piece)
Potato 2 medium size cut into long pieces (cut proportionate to Jhinge or ridge gourd pieces)
1 tsp of salt
1tsp of turmeric powder
1 ½ tsp of red pepper powder
Half tomato chopped finely
2-3 tbs of mustard oil
To the Shrimp
Clean the fish, remove the head and tail, and slit the back of shrimp, take out the purple color vein and, de shell it, do the same with other shrimps. Frozen Packets can also be used as they are already cleaned.
Marinate the shrimp with turmeric powder and salt, fry them in hot mustard oil, till they change color to pink.
Follow this recipe link for preparing Chingri Macher Jhaal .
Temper the hot mustard oil with cumin seeds, add bay leaf and potato pieces , fry at med high for 2 mints , now add salt, turmeric, red pepper powder and fry for another 2mints, add Jhinge and fry for 5 mints, till the potatoes and jhinge coats well with the spices, it will take another 3-4 mints .Now add Little bit of water and release the fried shrimp to it.
Add chopped tomato pieces also .
Cover and cook for 5 -7 mints at med , or till the potatoes are cooked evenly. Serve with rice .
This Curry is now off to Srivalli at Cooking For All Seasons for Curry Mela -Event .
Happy Cooking Friends .