'Aam Kasundi' / Mango Mustard relish : the name itself is enough to make anyone's mouth watery, isn't it ? This delicious recipe of Chingri Mach (prawn) requires minimum time and effort to achieve its best taste. Fry everything in mustard oil and make a paste out of it ... perfect for summer ! Nobody likes to be in the kitchen for long in this hot weather. So go ahead, give this simple recipe a try and don't forget to share your feedback with me.
15 medium size prawns.
1 large onion, sliced.
5 cloves of garlic.
5 green chilies.
2 Tablespoons of grated unripe (green) mango.
3 Tablespoons of black and yellow mustard seeds.
5 Tablespoons of mustard oil.
Salt and Turmeric powder.
Marinate the washed and deveined prawns with little salt and turmeric powder. Keep aside.
Soak the mustard seeds in water for an hour then make a paste with some salt and 2 green chilies.
Now heat 2 Tablespoons of mustard oil in a pan. Fry the onion slices until they become golden in color.
Add the garlic and remaining green chilies. Fry for another 3 minutes. If you want more heat add more green chilies.
Then add the unripe mango and 3 Tablespoons of that mustard paste. Fry for 2 minutes, then remove then from pan.
Heat another Tablespoon of oil and fry the prawns for 3 - 4 minutes on medium flame. Remove them from pan.
Let everything cool down, then make a paste out of everything with little bit of salt. Give 5 / 6 pulses while blending. Dont make the paste too smooth.
Before serving drizzle few Tablespoons of mustard oil.
Your Aam Kasundi diye Chingri Bata / Prawn paste with Mango Mustard relish is ready