Prawns mustard curry

February 2, 2008

Prawn mustard curry is one of our best curries from the state of Odisha to showcase. Although seafood has its own distinct flavor and adding to the tangy spicy mustard paste makes it devine. No matter how I try to make it, somehow I don’t get the same flavour that I relish in my own state.

So every time I visit Odisha, I tried to learn it from My MIL who specialize in the regional dishes. This time somehow I got a hang this prawn mustard curry. It turned out very close to what she prepares. The two important things that makes this prawn mustard curry yummy is the mustard paste and ambula (sun dried mangos) . During mango season, the sour mangoes are cut into pieces and dried in the sun .These ambulas are stored in airtight container and used through out the year.

How to make mustard paste

2 tbslp whole mustard
1 tblsp posto ( khus khus)
1 tsp whole cumin.
4 cloves garlic
2 large green chilies

Using a blender, dry grind the mustard seeds , cumin seeds and khus khus finely. Add garlic, green chilies and blend them into smooth paste using water.

HOW TO COOK PRAWN MUSTARD CURRY

Prawn in mustard curry

½ kg prawns shelled and deviened.
1 medium sized onion chopped
1 large tomato
1 tbslp turmeric powder
1 large potatoes cut into cubes.
1 tsp panch putona ( equal amounts of cumins seeds, onion seeds, fennel seeds, fenugreek seeds, mustard seeds)
3 to 4 ambula chunks
salt to taste
coriander leaves to garnish
2 tbsp cooking oil ( mustard oil is best preferred)

Heat ½ tbslp oil in pan. Fry the prawn till it changes colour. Take out and keep it aside. Heat rest of the oil , add panch putona and when they crack add chopped onions. Sauté till the onion changes its colour. Add diced potatoes, cover and simmer for 5 mins , Add chopped tomatoes and turmeric powder. Cook until tomatoes are mixed well. Add the mustard paste and sauté for 3 to 4 mins. Now add 2 ½ of cups of water , salt to taste and cover the pan with a lid. Cook on a medium fire for 5 mins . Add cooked prawns and simmer again for 3 mins. Check the potatoes if they are cooked Add more water if the gravy is too thick. Finally add ambula chunks and stir it . Simmer it again for 5 mins and switch off the stove . Garnish it with coriander and slit chilies and serve with steam rice

2 Comments

shibani Mishra

Hi, I am a stylist and photographer, a serious cake and dessert enthusiast, a loving wife and mother – with endless passion for baking, parenting and leading a healthy lifestyle . I was raised in Odisha, India and currently living in Sydney with a foodie husband and two adorable boys. I truely believe in living the life with mojo and following your inner call. This blog is filled with every day recipes to divine desserts and some traditional fare that I throughly cherish. Thanks for stopping by. I hope you enjoy this blog and find something that catches your eyes and taste buds.