This is a popular bong (Bengali) delicacy .It is having a pungent taste of mustard sauce which is perfectly balanced with the potato wedges . It is an extremely tasty dish goes really well with hot rice . So here is the recipe .
Ingredients
- 250 g Prawn deveined
- 4 tbsp Mustard oil
- 2 tbsp Mustard paste
- 1 small onion chopped
- 1 small tomato chopped
- 2 splited green chilly
- 1/2 tbsp turmeric powder
- 1/2 tbsp red chilly powder
- 1/2 tbsp kalonji
- 1/2 cup deep fried potato wedges
- A handful of coriander leaves chopped
- Salt to taste
Heat oil in a pan add the kalonji & saute the prawns for a while . Remove them from oil & keep aside . Now add the chopped onion to the same oil and saute for a while . After add the chopped tomatoes with salt. This will help the tomatoes to get soft . Now put the mustard paste in the pan and saute until the oil starts to leave the gravy . Once the oil starts getting separated add the prawns & a little water .Add turmeric & red chilly powder . Remember the consistency of the gravy will be nigher too thin nor too thick . So cover the lid of the pan and let the gravy get cooked and rich the right kind of consistency . When the gravy is done add the green chilly and a little mustard oil from the top . Cover the lid and put off the oven immediately . Garnish with the coriander leaves and serve hot with even hotter rice .
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