Seafood is an inseparable component of a Bengali meal. Bengalis love their fish which is very much obvious from the variety of dishes they have. Mustard oil is again a must have of every Bengali kitchen.
Mustard prawns is a easy to make, quick dish. Fresh coconut or cashew paste is used for enhance the creaminess of the curry which is optional.
Only a few ingredients are required to make this gorgeous curry. Small or medium sized prawns can be used.
Recipe of Mustard Prawns
Ingredients of Mustard Prawns
- 500 gms prawns ( shelled and deveined)
- 2 tbsp yellow mustard seeds
- 1 tbsp black mustard seeds
- 1 tbsp poppy seeds
- 4 green chillies (chopped)
- ¼ tsp turmeric powder
- ½ tsp kalonji or nigella seeds
- Salt to taste
- 4 tbsp mustard oil
How to make
Rub the turmeric powder and salt on prawns. Keep aside for ten to fifteen minutes.
Soak poppy seeds, yellow and black mustard seeds in water for ten minutes.
Make a fine paste of soaked mustard seeds and green chillies.
Heat oil in kadhai or skillet.
Add kalonji to it followed by the mustard paste. Saute for a minute. Add one cup of water.
As the curry comes to a boil add marinated prawns. Simmer with lid on for five to seven minutes on low heat.
Enjoy Bengali mustard prawns with steamed rice.
No comments:
Post a Comment