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20 November 2013,14:21 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Peel the prawns and take off the heads and tails. Make a shallow cut down the spine of the prawns and remove the veins and discard them.
  • Wash the prawns under cold running water and drain thoroughly.
  • The Marinade
  • Dry-roast the ginger, green chillies and whole spices, till they are intensely fragrant.
  • Transfer them to a grinder, add the salt and a little water and grind them to make a fine paste.
  • Add the mustard paste, chilli powder, mustard oil and lime juice to the paste and mix it well with a fork, till it is smooth in consistency.
  • Put the prawns into a glass bowl and add the mustard marinade to it.
  • Rub the marinade into the prawns gently with your hands, till all the prawns are evenly coated with the sharp, delicately spiced marinade. Cover the prawns and leave to marinate for about 15 minutes.
  • To Cook the Prawns:                    
  • Preheat an oven to 160°C.
  • Put the prawns into a medium-sized roasting tray, spread them out evenly in one layer and put them into the oven to roast for 8-10 minutes.
  • Turn off the oven and let the prawns roast for a minute or two to cook them through completely.
  • Take the golden prawns out of the oven and arrange them on an attractive serving platter.
  • To Serve
  • Squeeze the lime juice over the prawns to jazz up the flavours and scatter the delicate dill leaves on top.
  • Serve these scrumptious, Bengali mustard prawns immediately.


  • 750 grams king-sized prawns (shelled, de-veined and washed)

The Marinade

  • ¼ " ginger
  • 3 green chillies
  • 1 teaspoon fennel seeds
  • ½ teaspoon coriander seeds
  • ½ teaspoon whole white peppercorns
  • ½ teaspoon salt
  • 2 tablespoons mustard paste
  • ½ teaspoon red chilli powder
  • 2 teaspoons Hardil mustard oil
  • Juice of 1 lime

To serve

  • Juice of ½ a lime
  • 50 grams fresh dill leaves

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