The Easiest Prawns Cooked in Mustard Sauce
This recipe is part of the series The Recipe I Mastered This Year.
A Bengali childhood classic, this is a super-easy and quick recipe from my mother. The best part? While she makes it in a microwave, this recipe doesn’t require one and can be made on a simple gas/induction stove as well. It is delicious, bursting with flavours and doesn’t leave too much of a mess to clean up after!
Recipe: Shreyasi Ghosh's Bhapa Chingri
Recipe: Shreyasi Ghosh's Bhapa Chingri
Ingredients
500 g medium-sized prawns
Freshly grated coconut
1-2 tbsp mustard seeds
2 green chillies (or more if you like it spicier)
3 tbsp mustard oil
1 tsp turmeric powder
1 tsp salt
Water
Method
Clean the prawns and add the turmeric powder, salt and let them sit for 10 minutes.
In a completely dry blender, powder the mustard seeds.
Add grated coconut, water and green chillies to the blender and make a paste.
Toss the prawns with this paste.
Take a medium-sized bowl and coat the insides with mustard oil.
Place the prawns inside, cover and place this bowl in the middle of a kadai.
Fill the kadai with water till it comes halfway up the sides of the bowl.
Cover the kadai and cook for 12 mins (depending on how fresh the prawns are, you can adjust this time).
The prawns will essentially cook in the steam.
Take the bowl out after 12 mins and open it to check if the prawns are cooked. (I usually stab it gently with a fork to check.)
Serve with steamed rice.
Banner image by Bong Eats
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