Prawns Cooked In Mustard Curry Sauce - Chingudi Besara

Share
13 Ratings
16 Reviews
Print
Recipe By Vahchef
35 m
4 servings
99.5 Cals

Mixed Greens Sai Baaji

This traditional Sindhi recipe is a good combination of leafy vegetables with dal which p...

Shrimps In Coconut Curry

Quick and easy with shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked...

Sagoti Chicken Malvani

Traditional Malvani style of cooking chicken curry in a spicy Malvani gravy. Its a very f...

Broad Bean Sweet Curry

Delicious Broad Bean Sweet Curry tastes so special with an awesome sweet flavor in each b...

Bomblachi Kalvan - Bombay Duck Fish

Fresh Bombay duck fish cooked in a tangy tamarind and tomato based spicy sauce. ...

Faldahri Kofta

A kofta recipe prepared with boiled plantain and paneer which is flavored with crushed pe...

Prawns Cooked In Mustard Curry Sauce - Chingudi Besara Recipe, Sadari Sabji, How To Make Prawns Cooked In Mustard Curry Sauce - Chingudi Besara Recipe

Name: Prawns Cooked in Mustard Curry Sauce - Chingudi Besara
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Yield: 4

Chingudi Besara Prawns cooked in mustard sauce is a delicious and healthy dish.

About Recipe

Royallu koora, Eral Kuzhambu, Chingri torkari

How to make Prawns Cooked in Mustard Curry Sauce - Chingudi Besara

(13 ratings)

16 reviews so far

Prep time
10 mins

Cook time
25 mins

Total time
35 mins

Prawns Cooked in Mustard Curry Sauce - Chingudi Besara

Author : Vahchef
Main Ingredient : Shrimp

Servings : 4 persons
Published date : March 09, 2019

Ingredients used in Prawns Cooked in Mustard Curry Sauce - Chingudi Besara
• Tomatoes - 2 numbers.
• Curry leaves - 2 springs.
• Turmeric powder - 1/4 tea spoon.
• Salt - to taste.
• Onions(chopped) - 2 numbers.
• Mustard oil - 2 tablespoons.
• Green chilly - 3 numbers.
• Garlic - 6 cloves.
• Poppy seeds - 1 tea spoon.
• Mustard seeds - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Prawns-shrimp - 250 grams.
• Chilly powder - 1/2 tablespoon.
Method:
Heat a pan add cumin seeds, mustard seeds, poppy seeds, dry roast altogether. Take a blender in this add garlic, green chilly and add the dry roast ingredients, make a paste. Heat mustard oil in a pan add mustard seeds, cumin seeds, reduce the flame add prawns fry them for a minute, take out from the oil. In the same oil add onions, cook this till golden in color, add salt, turmeric powder, curry leaves, tomatoes. Add prepared paste, chilly powder put the lid on let it cook for 5 minutes in a slow flame, add water, once come to boil, add fried prawns, put the lid on let it cook for 5 minutes on a slow flame.

Mahima Joshi Posted on Wed Jul 03 2013

wow

Reply 0 - Replies

subia syed Posted on Wed Jul 03 2013

Great!!!!!!!!!!!!!!!!!'

Muhammad Fareed Usman Dhaduk Posted on Wed Jul 03 2013

Excellent

anusha mishra Posted on Wed Jul 03 2013

At last .. Something from my land, Orissa. Thanks Chef :)

jkesar13 Posted on Wed Jul 03 2013

I really like the way u enjoy your food

bullsnutsoz Posted on Wed Jul 03 2013

You have some great ways.

MissP Posted on Wed Jul 03 2013

chef put some dried mango pieces also known as ambulo and it will be even more FANTASTIC :D

Neththra'sVision Posted on Wed Jul 03 2013

Where there is a unheard name in your recipe I search everywhere on the internet and got to know that Chingudi means prawns. When you make different variations of food from different states of India I search about them and gain more knowledge of thos