Wednesday, 19 August 2015


In an average Bengali home, use of mustard seeds in cooking is a regular thing. We use mustard seeds for tempering and also use its paste along with green chilli in various fish curries and vegetable medleys. We simply love the heat of the mustard paste. I think its use is  also common in few other states of India. I remotely remember on our visit to Chennai, we had a chicken curry made with coconut and mustard paste. It appealed to my taste bud so much so that I tried to prepare it in my kitchen, though may not be that authentic. We do not use mustard in chicken, but I believe bringing in fusion in food is actually getting to know different cultures. 

My today's post is steamed prawn marinated is a mustard seed-green chilli paste. It can be done very quickly and its hassle free. We usually enjoy it with piping hot steamed rice. We can prepare it in microwave but I have done it traditionally. Let us see how we do it.

We also had some Mutton Keema Matar & Cabbage with potatoes alongside to enjoy with steamed rice!


Prawns : 500gm[medium sized]
Mustard Seeds[black] : 2tsp
Green Chilli : 4-5
Garlic Clove : 1big
Salt : As Required
Turmeric : 1tsp
Oil[mustard] : 2tbsp


We need a steel or aluminium container for this recipe.

De shell and wash the prawns carefully. Rub with salt and turmeric.

Wash the mustard seeds through a strainer. 

Put the mustard seeds, green chilli, garlic clove, little salt and 1/4 small cup water in a blender.

Blend at high speed at regular intervals for 2-3 minutes or till it turns into a fine paste.

Take the marinated prawns in the container. Pour in mustard oil and the paste. 

Mix well.

Tighten the lid.

Heat 1cup water in a wok. Let boil.

Place  the container on the wok, 1/4th of it will be immersed.

We need to steam it for about 45 minutes to 1hour at medium to low temperature.

If water dries up in between we need to pour in more water.

Once done let cool and then open the lid!

Transfer into serving bowls and drizzle 2 tbsp of mustard oil. Serve hot with steamed rice.


  1. Darun darun darun to the power infinity. Feels like and looks just like how Ma makes it. Soma a bear hug for posting this out of the world, immensely yummy recipe. I love it to the hilt.

    1. Thank you Piyali...maa der legacy ta egiye niye jaoa...tomar sundor kathaguli money thakbey ....bhalolaglo...

  2. Loved this mustard sauce preparation, Soma! And that vibrant yellow color of sauce is just DIVINE! :)

    1. Anupama always been thankful to you...hope it to happen in your beautiful kitchen

  3. What could one ask for Soma....accompanied by piping hot steamed rice...this prawn curry would be a joy to eat....

    1. Thanks so much alkajena for the appreciation...Orissa and West Bengal is quite close in cuisine....

  4. I see the delicious and the dish is making me hungry right now.

    1. Thank you Navaneetham Krishnan....sending on your way

  5. Love this recipe and color of the dish :-) Simple yet soo delicious and tempting one dear

    1. Kushi S thanks so much...liking your perfectly made carrot puris

  6. Nice to know you Soma and glad that you are next door to my country. Happiness.

  7. Soma, this looks definitely yummy.. am not a sea food eater, but i love aloo poshto and this looks a lil bit similar :)