Mustard Prawns in Coconut Recipe
A flavorful Bengali delight, Mustard Prawns in Coconut is a perfect blend of aromatic spices and succulent prawns, cooked with mustard paste, turmeric, and coconut to create a rich and flavorful curry. This dish is not only a great way to enjoy prawns but also a wonderful addition to your lunch table, particularly when served with steaming plain rice or Bengali pulao.
Ingredients
| Ingredient | Quantity |
|---|---|
| Prawns (deveined and cleaned) | 10 pieces |
| Kasundi mustard sauce | 3/4 cup |
| Green chillies | 3 (1 for paste, 1 for the dish, 1 for garnishing) |
| Mustard oil | 2 teaspoons |
| Kalonji (Onion Nigella Seeds) | 1/4 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red chilli powder | 1/4 teaspoon |
| Salt | To taste |
| Fresh coriander leaves (for paste) | 1 teaspoon |
| Fresh coriander leaves (for garnish) | A few sprigs |
Preparation Time
- Prep Time: 8 minutes
- Cook Time: 30 minutes
- Total Time: 38 minutes
Servings
- Serves: 4
Cuisine & Course
- Cuisine: Bengali
- Course: Lunch
- Diet: Non-Vegetarian
Instructions
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Prep the Prawns: Begin by washing the deveined prawns thoroughly in salt water to remove any impurities. Set them aside to drain.
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Make the Mustard Paste: In a grinder, blend the mustard seeds with two ice cubes, salt, and one green chilli, along with a spoonful of chopped fresh coriander leaves. The ice cubes help reduce the bitterness of the mustard. Grind until you have a smooth paste; the final quantity should be about half a cup.
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Cook the Prawns: Heat 2 teaspoons of mustard oil in a flat-bottomed pan over medium heat. Once the oil is hot, add the Kalonji (onion nigella seeds) and sauté for a few seconds until they release their aroma.
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Add Green Chilli: Slice one green chilli and add it to the pan, allowing it to sauté with the Kalonji for added flavor.
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Sauté the Prawns: Add the prawns to the pan, ensuring they are well coated with the oil. Stir gently, cooking the prawns until they turn white and opaque.
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Add Spices & Mustard Paste: Once the prawns are cooked, reduce the heat to low and add the prepared mustard paste, turmeric powder, and red chilli powder. Stir well to combine the spices with the prawns.
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Add Coconut: Mix in the grated coconut, which will add richness to the curry. Stir to incorporate the coconut evenly throughout the prawns.
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Simmer: Add enough water to the pan just to cover the prawns. Add the remaining green chillies for a bit of heat. Cover the pan and let the dish simmer on low heat for about 15 minutes, allowing the flavors to meld together.
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Final Touch: After 15 minutes, garnish the Mustard Prawns in Coconut with fresh coriander leaves for a burst of freshness and color.
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Serve: Serve your delicious Mustard Prawns in Coconut with a side of hot, steamed rice or Bengali pulao for a complete meal.
Tips
- Mustard Sauce: If you can’t find Kasundi mustard sauce, you can substitute with regular mustard, but Kasundi adds an authentic Bengali touch with its sharp flavor.
- Coconut: Freshly grated coconut works best for the dish, as it brings in a natural sweetness that balances the spiciness of the mustard and chillies.
- Spice Level: Adjust the number of green chillies according to your preference for heat.
- Cooking Time: Be sure to cook the prawns just until they turn white and opaque to avoid overcooking them, which can make them tough.
Serving Suggestions
- With Rice: Mustard Prawns in Coconut pairs wonderfully with plain steamed rice, allowing the creamy coconut and mustard sauce to shine.
- With Bengali Pulao: For an extra flavorful experience, serve this dish with Bengali pulao, a subtly spiced rice dish that complements the prawns perfectly.
This Mustard Prawns in Coconut recipe brings the authentic flavors of Bengali cuisine to your home, with its tangy mustard and sweet coconut balance making it an unforgettable meal. Enjoy it with family and friends for a true taste of Bengal!
