How to Prepare Delicious Prawn with Mustard Curry / Chingudi Besara

Prawn with Mustard Curry / Chingudi Besara.

You can have Prawn with Mustard Curry / Chingudi Besara using 14 ingredients and 12 steps. Here is how you cook that.

Ingredients of Prawn with Mustard Curry / Chingudi Besara

1. You need 500 grams of prawns.
2. Prepare 1 teaspoon of turmeric powder.
3. You need 1 teaspoon of salt.
4. It's 1/2 of thinly sliced onion (medium size).
5. You need 10-12 of fresh curry leaves.
6. You need 2 of big size tomato cut into slices.
7. Prepare 1 -inch of size dry mango (Ambula) or 1/2 teaspoon amchur powder.
8. You need 6 tablespoons of mustard oil.
9. It's 1.5 cups of water.
10. Prepare of For masala paste.
11. Prepare 1 tablespoon of mustard seed.
12. It's 1/2 tablespoon of cumin seeds.
13. Prepare 3 of garlic cloves.
14. Prepare 1 of dry red chilli deseeded.

Prawn with Mustard Curry / Chingudi Besara step by step

1. 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. 2. 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..