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We hope you got insight from reading it, now let’s go back to prawn with mustard curry / chingudi besara recipe. To cook prawn with mustard curry / chingudi besara you need 14 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to cook Prawn with Mustard Curry / Chingudi Besara:
- Get 500 grams prawns
- Take 1 teaspoon turmeric powder
- You need 1 teaspoon salt
- Take 1/2 thinly sliced onion (medium size)
- Take 10-12 fresh curry leaves
- Prepare 2 big size tomato cut into slices
- Use 1 -inch size dry mango (Ambula) or 1/2 teaspoon amchur powder
- Prepare 6 tablespoons mustard oil
- Take 1.5 cups water
- Provide For masala paste
- Use 1 tablespoon mustard seed
- Provide 1/2 tablespoon cumin seeds
- You need 3 garlic cloves
- Take 1 dry red chilli deseeded
Steps to make Prawn with Mustard Curry / Chingudi Besara:
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- Properly clean and devein the prawns. Marinate with 1/2 teaspoon turmeric powder and 1/2 teaspoon salt. Mix well and leave it for 10 minutes.
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- Soak deseeded dry red chilli, cumin seeds, and mustard seeds together in water for 1/2 an hour.
- Drain it and add 1/2 teaspoon salt and make a fine smooth paste. Add 1-2 tablespoons water but not much.
- Heat a pan/ kadhai. Add oil. When oil becomes hot enough add marinated prawns. Fry them for some seconds but not much. Then take them out from the oil and keep them aside.
- In the same oil add sliced onions. Fry for 1 minute in medium to low flame.
- At this point add curry leaves. Fry for another minute or until the onion becomes translucent.
- Add remaining turmeric powder and the masala paste. Stir for a minute or two in low flame. Or until oil separates.
- Add prawns and tomato slices. Stir and cook for 1 to 2 minute.
- Add 1.5 cup of water. Do not add too much water or it will spoil the taste. Cover and cook for 6-7 minutes on medium to low flame.
- In between add the dry mango or 1/2 teaspoon amchur powder.
- The thickness of the curry is not very thick or thin.
- It's ready to be served. Serve hot with some hot steamed rice.
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