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Prawn with Mustard Curry / Chingudi Besara
Prawn with Mustard Curry / Chingudi Besara

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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 only need 14 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to make Prawn with Mustard Curry / Chingudi Besara:
  1. Get 500 grams prawns
  2. Get 1 teaspoon turmeric powder
  3. You need 1 teaspoon salt
  4. Use 1/2 thinly sliced onion (medium size)
  5. Take 10-12 fresh curry leaves
  6. Get 2 big size tomato cut into slices
  7. Prepare 1 -inch size dry mango (Ambula) or 1/2 teaspoon amchur powder
  8. Provide 6 tablespoons mustard oil
  9. Prepare 1.5 cups water
  10. Prepare For masala paste
  11. You need 1 tablespoon mustard seed
  12. Provide 1/2 tablespoon cumin seeds
  13. You need 3 garlic cloves
  14. Use 1 dry red chilli deseeded
Instructions to make Prawn with Mustard Curry / Chingudi Besara:
    1. 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.
    1. Soak deseeded dry red chilli, cumin seeds, and mustard seeds together in water for 1/2 an hour.
  3. Drain it and add 1/2 teaspoon salt and make a fine smooth paste. Add 1-2 tablespoons water but not much.
  4. 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.
  5. In the same oil add sliced onions. Fry for 1 minute in medium to low flame.
  6. At this point add curry leaves. Fry for another minute or until the onion becomes translucent.
  7. Add remaining turmeric powder and the masala paste. Stir for a minute or two in low flame. Or until oil separates.
  8. Add prawns and tomato slices. Stir and cook for 1 to 2 minute.
  9. 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.
  10. In between add the dry mango or 1/2 teaspoon amchur powder.
  11. The thickness of the curry is not very thick or thin.
  12. It's ready to be served. Serve hot with some hot steamed rice.

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