As I mentioned in one of my previous posts, though being a Bengali household the man and kid in the house are not at all fans of fish🤷♀️🤨 But when it comes to prawn fishes, everybody loves it!!! Any form of the dish is relished and enjoyed without drama😃 and technically prawns are not even fish😂
Depending on the size and genre of the prawns, the cleaning and getting ready procedure IS time-consuming… But the final result is always worth it 🤤🥰
So get ready to enjoy the easiest, hassle-free mustard prawn recipe!!! On y va🤗
- Prawns (any size is good)
- Mustard powder-be generous but don’t go overboard , the taste might get bitter (for 500 gms of prawn, I used 5 heaped spoons of mustard powder)
- Ginger (finely chopped)
- Red chili powder
- Kashmiri red chili powder (for colour)
- Turmeric powder
- Green chilies
- Salt to taste
- Pinch of sugar
Peel and devein the prawns.
Take them big saucepan, take the prawns and start adding the dry spices – mustard powder, red chili powder, Kashmiri chili powder, salt, turmeric powder, and oil. Add little water and mix them all properly. Now cover and let it rest for 10 minutes.
Add more water, as as to cover the prawns. Switch on the stove, add the green chilies, cover and start cooking over a medium flame.
Cook for 20 minutes, or until the prawns are all cooked through and the water has reduced. Keep checking in between. Add a pinch of sugar, taste for salt and switch off the flame.
Now we are ready to serve our mustard prawn curry with hot rice!