Prawns Cooked In Mustard Curry Sauce - Chingudi Besara

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

Tamil Nadu Mango Fish Curry

This fish curry is special. It has that tanginess of mangoes combines with sweetness from...

Stuffed Tindora Masala

Tindora masala is a Maharashtrian dish. It is a small gherkin stuffed with a spicy masala...

Lamb Trimmings Fry

This dish mostly made by labor or low class people because this trimmings were low cost t...

Spinach With Three Corn Curry

Spinach with Three corn curry is rich source of vitamin A and good for protection for our...

Curry Powder

Curry powder is a spice mix of widely varying composition based on South Asian cuisine....

Badhal Gobi

Badhal Gobi is an exotic dish where the cauliflower, peas are cooked in tomato spicy sauc...

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