Prawn in Mustard Gravy

Hi Guys, in our previous blogs we have given some tips to cook some vegetarian dishes in a simple way. Now we are talking about a dish which is very popular in eastern part of India, i.e., “Sarson Chingudi” or “Chingudi Besara”. Its taste is quite different from other Prawn Curries. Here is the recipe, in case you would like to try…

Ingredients:-

·         Prawns (Small and Fresh) – 200 gms

·         Mustard Seeds – 2 ½ tsp

·         Garlic Cloves (Finely Chopped) – 2

·         Green Chilly – 2 Nos

·         Turmeric Powder – 1 tsp

·         Salt as per taste

·         Mustard Oil – 4 Tbsp

·         Sugar – ½ tsp (To balance the taste)

·         Green Chili – 1 For Garnishing

Preparation :-

Ø  Clean and Devein the Prawns and leave the tail intact.

Ø  Add a pinch of Turmeric Powder; Salt and mix with the Prawn. Keep aside.

Ø  Soak mustard seeds in water for 45-60 mins. It helps to take out the bitterness.

Ø  Grind the Soaked Mustard seeds and Green chilly together.

Ø  Heat Oil in a Pan; add chopped Garlic and sauté for 1 min..

Ø  Add Prawns; Mustard paste; Turmeric Powder; Salt; Sugar and mix well.

Ø  Now add little water and cook it in low medium flame for 15- 20 minutes till the gravy gets thicker.

Ø  Now the “Prawn in Mustard Gravy” is ready. Finally, Garnish with Green Chili.

“Machha Besara” is well served with Steamed Rice.