Wednesday, 27 May 2020

Recipe 113: Poppy Mustard Prawn

It was husband's birthday. Thought of going out for some Bengali food joints. But unfortunately,  I did not find any restaurant in my locality as I already mentioned that I am staying outside Kolkata, that is Bangalore.

Therefore, with no option left but still had to treat him, I made this dish.

Ingredients for 6 Servings:

  1. 500gms prawns
  2. 4 green chillies slit
  3. 1/2 cup chopped onions
  4. 1/2 cup chopped tomatoes
  5. 6 tbsp. mustard oil
  6. 4 tbsp. mustard seed paste
  7. 3 tbsp. sour yogurt
  8. 2 tbsp. poppy seed paste
  9. 2 tbsp. milk cream
  10. 2 tbsp. fresh coriander leaves
  11. 1 tbsp. refined vegetable oil
  12. 1+1/2 tsp. sugar
  13. 1 tsp. haldi
  14. 1 tsp. kashmiri chilly powder
  15. 1/2 tsp. black cumin seeds or kalongi
  16. 1/2 tsp. red chilly powder
  17. salt to taste

Method:

Smear little salt and haldi on the prawns.
Shallow fry them.
Keep aside for later use.
meanwhile, prepare a mixture of mustard seed paste, poppy seed paste, yogurt, milk cream, haldi, red chilly powder, kashmiri chilly powder, sugar and salt.
Add 2 tsp. mustard oil to it as well.
Keep aside.
Now heat a kadhai and add mustard oil and refined vegetable oil.
Temper black cumin seeds and green chillies.
Add onions and saute till golden in color.
Add tomatoes and cook till tomato softens.
Pour the prepared mixture of mustard and poppy.
Stir for 15 minutes on low heat.
When oil begins to surface on top, add the previously fried prawns.
Stir for sometime.
Add coriander leaves.
You can add water as per requirement.
Cook for another 10 minutes on low heat.
Finish off with a teaspoon of mustard oil and serve with plain steam rice. 

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