Bengali Mustard Prawns With Steamed Rice Recipe

Indian cuisine · 239 calories

Bengali Mustard Prawns with Steamed Rice recipe

About this recipe

Bengali Mustard Prawns with Steamed Rice is a delicious regional dish that brings together the bold flavors of mustard and coconut. The prawns are marinated with turmeric and salt to enhance their natural sweetness, then simmered in a rich mustard seed paste blended with creamy coconut milk. Served alongside fragrant steamed rice, this meal offers a satisfying balance of protein, carbohydrates, and healthy fats. The cooking process is straightforward, making it a great choice for a quick yet indulgent dinner. Perfect for those who love robust Indian flavors, this dish is a true culinary delight from Kolkata's traditional cuisine.

Ingredients

  • 1 kg Basmati Rice
  • 1 pack (200 g) Godrej Real Good Medium Prawns Peeled & Deveined (Freshly Frozen)
  • 350 G Mustard Black / Rai 350 G
  • 20 g Turmeric Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • medium Chilli Green Long
  • 200 ml Mustard Oil
  • 250 ml Real Thai Unsweetened Coconut Milk

Instructions

  1. 1. Wash and clean the prawns thoroughly, removing the shell and vein.
  2. 2. Marinate the prawns with turmeric powder and salt, then set aside for 10 minutes.
  3. 3. Soak the mustard seeds in water for 5 minutes, then grind into a paste with 2 green chilies and a pinch of salt.
  4. 4. Heat mustard oil in a pan until it begins to smoke lightly, then reduce the heat.
  5. 5. Add the mustard paste to the pan and sauté for 2-3 minutes on medium heat until aromatic.
  6. 6. Stir in the coconut milk and water, mixing well to create a smooth sauce base.
  7. 7. Bring the sauce to a gentle boil, then add the marinated prawns to the pan.
  8. 8. Cook the prawns in the sauce for 8-10 minutes, stirring occasionally, until they turn pink and tender.
  9. 9. Adjust the salt and spice level by adding another green chili if desired.
  10. 10. In a separate pot, wash the rice thoroughly and cook it with 300 ml of water until soft and fluffy.
  11. 11. Serve the mustard prawns over steamed rice, garnished with a slit green chili for an authentic touch.