CHINGRI AAM KASUNDI
Welcome to CuisineGhar kitchen.
Friends! Today, I am going to share a new prawn recipe. As you know that our appetite goes down in the summer. This is the perfect recipe to increase your appetite. You can make it on any occasions with just a few ingredients. Trust me, after eating the recipe, you will lick your fingers.
SERVING: 6 servings
COOKING TIME: 30min (approx.)
CALORIES COUNTS: 163 Calories (approx.) / 100g
- salt to taste
- sugar to taste
- green chilli- 4pcs
- raw mango- 150g
- mustard oil- ¼cup
- white mustard seeds- 1Tbsp
- black mustard seeds-1Tbsp
- salt to taste
- aam kasundi- 2Tbsp
- sugar- 1tsp (optional)
- red chilli powder- 2tsp
- turmeric powder- 2tsp
- green and red chilli- 6pcs
- kalo jeera/black cumin- 1tsp
- mustard oil- 125ml + 1Tbsp
- coconut milk- ¼cup + 1Tbsp
- prawn (medium size)- 450g
- chopped onion (medium size)- 1pc
The main ingredients of this recipe are Aam Kasundi. You can make aam kasundi at home. To make aam kasundi, you need white mustard seeds (1Tbsp), black mustard seeds (1Tbsp), mustard oil (¼cup), raw mango (150g), green chilli (4pcs), salt and sugar to taste. Grind all the ingredients together in a grinder. If you add vinegar (2Tbsp) if can store it store for up to 1month.
However, today I am using readymade aam kasundi (2Tbsp). At first, marinate the prawn (450g, medium size) with salt to taste, turmeric powder (1tsp) and red chilli powder (1tsp), gently mix all the ingredients with hand. Keep it aside.
Next, chop the onion (1pc, medium size) into small pieces. Switch on a gas burner, place a frying pan, add mustard oil (125ml) and heat the oil then slightly fry the marinated prawns for ~5min. Transfer the prawn to another plate. Keep it aside.
In the remaining oil (after fried the prawns), add kalo jeera/ black cumin (1tsp), chopped onions and fry for ~5 min or until the onions are softened. Further, add diagonally sliced green/red chilli (3pcs) and cook for ~2min. Add turmeric powder (1tsp), red chilli powder (1tsp) and mix nicely. Add melon seeds and cashew nuts paste (25g ea.), and cook for 3-4min. After cooking for the mentioned time, you can see that oil is surfaced on the masala. Add coconut milk (¼cup) and stir and mix with the masala. Add water (½cup) and mix with the masala and then add fried prawns. Add salt to taste and sugar (1tsp, optional), stir and mix with the gravy and cover with a lid until the prawns are fully cooked, about 7-8min.
Stir with a spatula, add aam kasundi (2Tbsp) and mix with the gravy. Carefully use the amount of salt as in aam kasundi already salt is available. Add chopped fresh coriander leaves (10g), sliced green and red chilli (3pcs) and mustard oil (1Tbsp) and mix with a spatula. Finally, again add coconut milk (1Tbsp) and cover with a lid and cook for 1-2min.
Chingri Aam Kasundi is ready to serve. You can enjoy the recipe in the coming summer with steamed rice.
When we grind mustard seeds, add green chilli (1-2pc) and a pinch of salt in the grinder so it will not taste bitter.