Prawn with Mustard Curry / Chingudi Besara.
Hey everyone, hope you're having an amazing day today. Today, we're going to make a distinctive dish, prawn with mustard curry / chingudi besara. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Prawn with Mustard Curry / Chingudi Besara is one of the most popular of recent trending meals in the world. It's easy, it's quick, it tastes yummy. It's appreciated by millions every day. Prawn with Mustard Curry / Chingudi Besara is something which I have loved my entire life. They're fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have prawn with mustard curry / chingudi besara using 14 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Prawn with Mustard Curry / Chingudi Besara:
- {Take of prawns.
- {Take of turmeric powder.
- {Take of salt.
- {Make ready of thinly sliced onion (medium size).
- {Take of fresh curry leaves.
- {Get of big size tomato cut into slices.
- {Get of size dry mango (Ambula) or 1/2 teaspoon amchur powder.
- {Make ready of mustard oil.
- {Take of water.
- {Prepare of For masala paste.
- {Get of mustard seed.
- {Take of cumin seeds.
- {Get of garlic cloves.
- {Make ready of dry red chilli deseeded.
Steps 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..
- 2. 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..
So that's going to wrap this up for this exceptional food prawn with mustard curry / chingudi besara recipe. Thank you very much for reading. I'm confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!