A lunch staple, it’s a go-to Maharashtrian curry, paired best with rice. The robust flavour of mustard and the juiciness of the prawns is comfort food at its best.
Ingredients
- 250 Grams Prawns (deshelled and deveined)
- 2 Tablespoons White Mustard Seeds
- 4 Green Chillies (slit)
- 2 Teaspoons Turmeric Powder
- 4 Teaspoons Mustard Oil
- 1/2 Cup Water
- Fresh Coriander (for garnish)
Preparation
Prep: 10 minutes
Cooking: 20 minutes
- Soak the mustard seeds in water for 15 minutes (it will become bitter otherwise).
- Blend the mustard seeds and 2 green chillies in a smooth paste. Let it rest for 30 minutes before cooking.
- Heat 3 teaspoons of mustard oil and turn the gas off.
- Fry the prawns a little and remove on a plate (because it makes the colour of prawns better).
- In the same pan, reheat the oil and put turmeric and green chillies.
- Mix a little water in the mustard paste and add to the pan.
- Add half a cup of water and get it to a boil.
- Add the prawns and salt to taste and cook for 5 minutes on medium heat.
- Garnish with coriander and 1 teaspoon of cooked mustard oil.
Watch
USEFUL TIPS
It’s traditionally cooked with sweet water fish varieties like Rohu fish or Katla fish or Parshe fish. If making with these fish or saltwater fish like Pomfret, fry it beforehand in mustard oil and use fried fish in the gravy for better taste.
