Four-headed prawn
Ruchir-Tuli Part 2. But I need to get this four-headedness out of the way first. The four heads refer not to the prawn at all, though you will pardon the titular license, but to a mysterious spice called char-mogoj (or four heads). A google search using Bengali phonetics will excavate some motley hits, but no serious definitions. But charmagaz gets you further; thanks Chhoti: The reference is to four kinds of vegetable seeds, something that I never dreamt would enhance the value of any kind of cooking, but certainly appears to do so in this case. As far as I can ascertain, the char-mogoj refers to four items: pumpkin, musk-melon, watermelon and cucumber seeds. (Ma says that chal-kumro or ash-gourd seeds are essential, so I am confused, but such are the ways of Bengali cooking.) With that settled (or not), on to the recipe. Charmogoj-er Chingri, or, the Four-Headed Prawn Curry (To feed 4) First, make the masala : 4 small...