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Prawns Cooked in Mustard Curry Sauce – Chingudi Besara – By Vahchef @ vahrehvah.com


hello namaste salaamwalekum satsriyakaal; welcome back to another session with your VahChef at Vahrehvah.com. Today i am going to make an awesome prawn preparation, This prawn preparation is got influence from Bengal as well as mostly from Orissa This is Chingudi Besara. So lets go ahead and learn how to make this chingudi besara but i’m going to make a small variations in it First we are going to take mustard seeds and cumin seeds and we are going to add some poppy seeds also into this And first we are going to dry roast these ingredients and we are going to make a paste out of this by adding some garlic and green chillies Now these poppy seed and mustard is nicely done. First take some garlic, green chilly and add this mustard, poppy seed and cumin seeds into a blender And we are going to make a fine paste of this Mustard oil is hot, Add mustard seeds and cumin seeds and slightly reduce the flame and then add the prawns You know you do not need to fry these prawns for over a minute or anything Just for a fraction of minute like 30 seconds of frying should be good enough Now in this same oil, add onions and we are going to cook these onions till they are slightly colored and to let them cook faster add some salt and also you can add some turmeric into this. Once the onions are slightly colored, add curry leaves, add chopped tomatoes, look at this, these tomatoes are so small Once the curry is cooked they will too disappear but we are now add now the paste of the poppy seed, mustard garlic and green chilly And we are going to pour it in this and we are going to cook this till this masala is all nicely cooked And slightly oil comes out Wow!!! It is already looking good Put the Lid on and let it cook for 5 minutes on a very slow flame. Ok!! Now you know after a 5 minutes of slow cooking the masala’s are all cooked. That is very important that the masala’s need to get cooked And now we can adjust the sauce consistency, If you want to make it little bit gravy thin you can add little extra water Thick you can add little bit less water. But let me see in what consistency i want, I think this should be good But after adding water just increase the flame and let this come to a boil and check this seasoning Gravy is all come to a boil and now we are going to add the prawns that are been slightly fried before hand Wow!! Enjoying the flavor’s of mustard seed, mustard oil is an acquired taste But once you eat couple of times, You will get hooked to it This is super awesome and fantastic. Wow, You know you can enjoy these awesome prawn curries specially with lot mustard influence on a bed of rice Look at this, This is all perfectly done, switch off the flame, Look at the consistency of the gravy so nice, creamy , milky and Wow!! And they are nicely coating this prawns, Now look at this, Wow!! You know it doesn’t matter if it smokes, fumes as long as they are prawns Wow!!! What taste , what flavors, what aroma, This is amazing I hope you enjoyed today’s session of learning this awesome prawn curry with the influence from Orissa and Bengal Dear friends, but do not forget that vahrehvah is all about inspiring others to cook So please post your recipes and cooking tips at vahrehvah.com so others can benefit from your great cooking. Thank you

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