Tangy Prawn Jhal With Steamed Rice Recipe

About this recipe

A flavorful Bengali-style prawn curry featuring tangy mustard and chili flavors, served alongside fragrant steamed rice.

Ingredients

• 10 pcs Prawns
• 100 g Yellow Mustard Seeds
• 250g Green Chilli
• 20 g Turmeric Powder
• 200 ml Mustard Oil
• 100 g Salt
• 1pc Watermelon
• 1 kg Basmati Rice

Instructions

1. 1. Wash and soak the basmati rice for 15 minutes before cooking.
2. 2. In a small blender, grind mustard seeds and green chilies into a fine paste using a little water.
3. 3. Marinate the prawns with turmeric powder and salt for 10 minutes.
4. 4. Heat mustard oil in a pan until it starts to smoke lightly, then lower the heat.
5. 5. Add the mustard-chili paste to the oil and sauté for 2-3 minutes on medium heat.
6. 6. Add the marinated prawns to the pan and stir fry for 5 minutes until they turn pink and are partially cooked.
7. 7. Pour water into the pan and simmer the prawns for 10 minutes until the curry thickens slightly.
8. 8. Cook the soaked basmati rice in boiling water until tender, then drain and fluff it up with a fork.
9. 9. Serve the tangy prawn jhal over the steamed rice for a delicious lunch.