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01 March 2013,23:30 by
Dr.Anusua Sarkar

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • In a wok pour 2 tablespoons of oil. Let it get heated till reaches smoking point .
  • Saute the prawns with salt and turmeric powder and keep aside.
  • Add 3 tablespoon oil.
  • Add the shahi jeera cardamom and cinnamon and the green chillies. Wait till spurt.
  • Add the ginger garlic paste and cook till the raw smell goes off.
  • Add the jeera dhaniya powder and some water. Now add the lalmirch, turmeric powder. Then add the coconut paste sugar and salt.
  • After cooking for sometime add the mustard paste and remaining water. Cook till bubbles come. Add the prawns.
  • Add the garam masala and immediatwly cover the wok and cook for 2 to 3 minutes more in low flame till the oil comes up.
  • Garnish with coriander and serve hot.                                                                                      


  • 20 medium sized prawns
  • ½ sweet coconut grated and made into a paste using its own water
  • Yellow mustard seeds soaked in water with a pinch of salt and half green chilli made into a teaspoonful paste
  • 4 green chillies cut into halves
  • 2 cardamoms
  • 1 small cinnamon stick
  • ½ teaspoon shahi jeera whole
  • ½ teaspoon turmeric powder
  • ½ teaspoon kashmiri lal mirch powder
  • 1 teaspoon Ginger Garlic Paste
  • 1 teaspoon jeera dhaniya powder
  • 1 teaspoon garam masala powder
  • 200 ml water
  • 5 tablespoon of mustard oil
  • ½ teaspoon sugar
  • Salt to taste
  • Coriander Leaves for garnishing

3 comments for “Coconut and Mustard Prawn Curry”

  • Paramita
    Posted 02 March 2013 at 00:15:05

    A very solid recipe with good flavor!

  • Bishal Chakraborty
    Posted 02 March 2013 at 04:16:30

    A great recipe...orignating from the land of Bengal...just luv it...thnks Anu

  • shakti kapoor
    Posted 03 March 2013 at 22:47:07

    nice one.. seems awesome.. cheers

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