Ingredients
- Shrimps/Prawns, deveined: 12-14 large sized ones
- Coconut, grated: 1/2 cup
- Freedom Mustard Oil: 2 tbsp.
- Turmeric Powder: 1/2 tsp
- Salt to taste
- Water as required
For the paste:
- Mustard Seeds: 3 tbsp.
- Poppy Seeds: 3 tsp.
- Green Chilli: 3 whole pieces
Method
- To begin with, soak mustard seeds and poppy seeds in warm water for 30 minutes. Simultaneously mix the prawns/shrimp with salt and turmeric and keep aside for half an hour
- Now make a paste of mustard seeds, poppy seeds, green chillies, salt and water. Adding the salt and chillies will avoid the mustard paste to get bitter. Also grind the coconut separately to a smooth paste and keep it aside
- Now heat a shallow pan and add mustard oil, when it starts to release the smoke add to it the marinated prawns and fry it all in a low flame
- When its 3/4 cooked add the mustard paste and mix well, also add 1/2 cup water and allow it to cook with the lid on for 2 minutes
- Finally add the ground coconut paste and mix well. Check for seasoning and add salt if required. Allow it to boil for half a minute and then turn off the heat.
Delectable prawn curry is ready! Serve it hot with steamed rice.