Mustard Prawns In Coconut Recipe
Mustard Prawns In Coconut is a cuisine of coastal West Bengal and is quite famous during the monsoons. One interesting fact is that dish is prepared during "jamai sosti”, the festival celebrated in West Bengal where son-in-laws are offered different varieties of food by their respective mother-in-law and prayers are offered in their name along with gift exchanges. Regarding the nutritional aspect the dish is rich in protein (due to prawns)and good cholesterol (due to coconut as well as prawns).
Mustard Prawns In Coconut is best served with plain rice or with bengali pulao for a delicious meal.
If you like this recipe, you can also try other Prawn recipes such as
8 M
30 M
38 M
4 Servings
Ingredients
- 10 Prawns
- 3/4 Kasundi mustard sauce , (while making the paste the amount of mustard used is 1/4th cup)
- 3 Green Chillies , (for the mustard paste one for the dish and one for garnishing)
- 2 teaspoons Mustard oil
- 1/4 teaspoon Kalonji (Onion Nigella Seeds)
- 1 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Red Chilli powder
- Salt , as per taste
- 1 teaspoon Coriander (Dhania) Leaves , for the mustard paste
- Coriander (Dhania) Leaves , Few, for garnishing
How to make Mustard Prawns In Coconut Recipe
To begin making the Mustard Prawns In Coconut recipe, Wash the deveined prawns in salt water.
In parallel grind the mustard with two ice cubes, salt and green chillies along with a spoon of chopped coriander in a grinder. The ice reduces the bitterness of mustard. The quantity of the paste should be half cup.
Heat two spoon of oil in a flat bottomed pan and add the Kalonji once the oil is heated.
Once the flavour comes add one sliced green chilli. Now add the prawns and coat them with oil on all sides and keep on sauting till it turns white.
In low flame add the mustard paste, turmeric powder and red chilli powder.
Saute for sometime and mix well then add the grated coconut and mix again.
Add enough water just to keep the prawns covered. Now add rest of the chilli and cover the pan.
Cook in low flame for 15 minutes. Garnish with coriander leaves and serve.
Mustard Prawns In Coconut is best served with plain rice or with bengali pulao for a delicious meal.
