Spicy Kasundi Prawns
INGREDIENTS
400g medium size deshelled and deveined prawns
Impresso's Bengal kasundi mustard sauce
1 teaspoon turmeric powder
2 tablespoon grated coconut
4 green chillies – slit cut
1 tablespoon yoghurt
1 teasspoon salt
1 teaspoon sugar
3 tablespoon mustard oil
20 grams ginger – 10 grams for garnish as very fine long slices for garnish
STEPS
1
Marinate the prawn with ½ a teaspoon of salt, ½ a teaspoon of turmeric powder & Kasundi Mustard sauce, keep aside for 10 minutes
2
Grind the poppy seeds with some water to make a smooth paste
3
Add coconut, green chili, ½ a teaspoon of turmeric powder, yogurt, sugar, and blend it with poppy seeds paste once again
4
Take a pot and heat some mustard oil on low heat add made paste & sauté for 3 to 4 minutes
5
Add marinated prawns & stir slowly & let it cook with the paste on low heat for 5 minutes
6
Add 10g ginger & cook it further for 2 minutes
7
Finally, garnish with ginger, cilantro & serve hot with your choice of rice or bread of your choice!
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