Tomato Diye Chingrir Patla Jhol

Marinate the prawns briefly with turmeric and salt, then sear them quickly in mustard oil.

Fry potato wedges until lightly golden and set them aside.

Bloom cumin seeds, ginger, tomatoes, and green chiles until the tomatoes collapse into a thin base.

Add water and the potatoes, simmering until the gravy is light and the potatoes are tender.

Return the prawns just long enough to finish cooking, then garnish with cilantro.