Description

A Bengali Classic

Scale

Ingredients

700 gms large Prawns
2 Tbsp Black Mustard seeds
2 Tbsp Yellow Mustard seeds
3 or 4 Tbsp Yogurt
1/2 cup finely grated coconut
1 Tsp Turmeric
1/3 cup Mustard Oil
1 cup Water
A few Green Chillies
Salt to taste

Instructions

Clean, devein and remove the shell.
Grind the mustard along with salt and green chillies in a blender. Blend them till they feel smooth to the touch. Now add the finely grated coconut and turmeric to the blender and blend together with the mustard.
Transfer the blended mustard -coconut paste to a microwave proof dish. Add the yoghurt and the mustard oil. Blend all together with a spatula or simply with your hands. Now add the raw prawns and the green chillies. Give a final toss to coat them well in the mustard-coconut-yoghurt paste. I often use my hand to do this instead of any spoon or spatula as I feel the fingers can penetrate through better and mix well and evenly.
Once done cover with a lid or cling film and microwave it on high for 5 mins.
Serve hot with some steamed rice.

Notes

If you do not like the pungency of the mustard, it’s a good idea to soak the seed in warm water for 30 mins or so before grinding. You can even soak it overnight. This helps in taming the strong pungent taste of the mustard without making it flat. The yellow mustard isn’t as hot as their black counterparts. So, another way to decrease the pungency would bed increase the proportion of the yellow mustard seeds as against the black ones.