This is a traditional Bengali delicacy where prawns are steam cooked in a mustard-coconut gravy. Mustard oil is used for an authentic taste and flavour. It is a simple and a delicious recipe which can be made in no time.
I opt for this simple recipe when I need something in a ziffy as prawns being my favourite. There is no cooking involved and no marination required. Hilsa fish, a very popular and yet another delicacy of all Bengalis is also cooked in the similar way too. It is best relished with plain steamed rice.
- 5-6 large prawns
- 1 tbsp. mustard seeds, soaked for 30 minutes
- 1-2 green chilies
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tbsp. mustard oil
- 1 tbsp. fresh coconut, grated
- 1 tsp. yoghurt
- 1 tbsp. coriander leaves, chopped
Grind the mustard, chilies, turmeric powder and coconut to a smooth paste. In a bowl, mix the paste along with the prawns, mustard oil, salt, yoghurt and coriander leaves.
Transfer it to a steel container with a lid. Pour some water in the pressure cook and place the closed steel container over it.
Steam cook without the vent for 15-20 minutes (10 minutes on high flame and the remaining on low flame). Serve on a bed of hot steamed rice.
In a bowl, mix the ground mustard paste along with the prawns, mustard oil,
salt, yoghurt and coriander leaves.