Yesterday was a special day for us since my son came home after 2 and half months since his hsotel life started. For the last 15 days or so, I am hearing from him about how he misses his fish and rice and what would he do once he lands here,all his meals must be full of fish.
So prepared some of his favourite, like this sorshe narkol chingri or prawns cooked in mustard paste and coconut milk. I purposely made the gravy thin, the flavour came out well. The best part is, he had asked whether I have prepared it in Thai red curry way while relishing the dish and polishing it off with plain rice.
- Prawns – 500 gms, cleaned and deveined
- Mustard powder – 2 tbsp, soak in water for 15 minutes
- coconut milk – a cup
- salt, turmeric
- red chilli powder – 1/2 tsp
- cinnamon – 1 inch piece
- green chilli – 4/5 , slitted
- mustard oil
Lightly fry the prawns with a pinch of salt and turmeric and keep aside.
In the same pan, add some more mustard oil. Now add whole chinnamon and slitted green chilli. Let it splutter.
Add the mustard paste with salt, red chilli powder and turmeric and fry over low heat for 1 or 2 minutes. Be careful, donot burn the masala.
When oil starts coming out of the masala, add the coconut milk, stir quickly to mis it with mustard paste. Now cook for 1 minute over medium heat.
Next goes the lightly fried prawns, stir it to coat with the masalas.
Add a cup of hot water and cook over medium heat for 5 minutes. Donot cook prawns for longer time, then it will become rubbery.
Adjust the seasoning and you are done.
Serve with plain rice.