How to Cook Appetizing Prawn with Mustard Curry / Chingudi Besara

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Before you jump to Prawn with Mustard Curry / Chingudi Besara recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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Initially, you should be extremely careful when you are shopping for food that you don’t automatically put things in your basket that you don’t want to eat. As an example, if you eat cereal for your breakfast, do you ever stop to see what the sugar and salt content is before getting it? A great healthy option can be porridge oats which have been shown to be beneficial for your heart and can give you good sustainable energy every day. By mixing in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a positive change to your diet.

Hence, it should be somewhat obvious that it’s not difficult to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to prawn with mustard curry / chingudi besara recipe. To make prawn with mustard curry / chingudi besara you need 14 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Prawn with Mustard Curry / Chingudi Besara:

  1. Get 500 grams of prawns.
  2. Use 1 teaspoon of turmeric powder.
  3. Prepare 1 teaspoon of salt.
  4. Provide 1/2 of thinly sliced onion (medium size).
  5. You need 10-12 of fresh curry leaves.
  6. Prepare 2 of big size tomato cut into slices.
  7. Provide 1 -inch of size dry mango (Ambula) or 1/2 teaspoon amchur powder.
  8. Provide 6 tablespoons of mustard oil.
  9. Prepare 1.5 cups of water.
  10. Provide of For masala paste.
  11. Prepare 1 tablespoon of mustard seed.
  12. Take 1/2 tablespoon of cumin seeds.
  13. Get 3 of garlic cloves.
  14. Get 1 of dry red chilli deseeded.

Steps to make Prawn with Mustard Curry / Chingudi Besara:

  1. 1. Properly clean and devein the prawns. Marinate with 1/2 teaspoon turmeric powder and 1/2 teaspoon salt. Mix well and leave it for 10 minutes..
  2. 2. Soak deseeded dry red chilli, cumin seeds, and mustard seeds together in water for 1/2 an hour..
  3. Drain it and add 1/2 teaspoon salt and make a fine smooth paste. Add 1-2 tablespoons water but not much..
  4. Heat a pan/ kadhai. Add oil. When oil becomes hot enough add marinated prawns. Fry them for some seconds but not much. Then take them out from the oil and keep them aside..
  5. In the same oil add sliced onions. Fry for 1 minute in medium to low flame..
  6. At this point add curry leaves. Fry for another minute or until the onion becomes translucent..
  7. Add remaining turmeric powder and the masala paste. Stir for a minute or two in low flame. Or until oil separates..
  8. Add prawns and tomato slices. Stir and cook for 1 to 2 minute..
  9. Add 1.5 cup of water. Do not add too much water or it will spoil the taste. Cover and cook for 6-7 minutes on medium to low flame..
  10. In between add the dry mango or 1/2 teaspoon amchur powder..
  11. The thickness of the curry is not very thick or thin..
  12. It's ready to be served. Serve hot with some hot steamed rice..

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