Bindaas chef: Prawns/Shrimp with Mustard Seeds (Bengali Version)

Place like chennai where getting prawns is not at all a problem and also not too costly as in my hometown but i usually don't cook much in home as Tandra is allergetic to it.If any guest comes,i don't miss the Opportunity to cook this authentic bengali Recipe.

CAUTION:Remember you could be allergic to prawns.If you have an allergy, it means that your body's immune system reacts to an allergen - a substance that causes an allergic reaction. An allergic reaction happens when your body's immune system mistakes the allergen, for example nuts, for a harmful invader and produces antibodies. This is known as sensitisation and may not cause symptoms. However, the next time you eat the food, the antibodies are ready to react with it. This causes your body to release chemicals, which leads to a range of physical symptoms known as an allergic reaction. Allergens aren't usually harmful and most people aren't sensitive to them.

So, here i share this recipe for those who are non allergic to Prawns or Shrimp.

Prawns/Shrimp with Mustard Seeds (Bengali Version)

Serves 4

Ingredients

Whole black mustard seeds:1 tbs
Whole yellow mustard seeds:1 tbs
Ground turmeric:1/2 tsp
Red chilli powder:1/2 tsp
Salt:1/2 tsp
Uncooked prawns (shrimp) with shell:500 gm
Mustard oil or vegetable oil:4 tbs
Nigella seeds (kala jeera):1/3 tsp
Hot red chillies: 4 whole dried
Hot green chillies:3 Whole

Method

Put the black and yellow mustard seeds,turmeric, red chilli powder, salt and add little water into the container of a clean grinder or food processor.Grind to a fine Paste.Empty the spices into a bowl.
Peel the prawns (shrimp) but leave their tails on.
Heat the oil in a frying pan over a medium flame. Let it get smokingly hot for a second, if using mustard oil.
Now put in the nigella seeds (kala jeera) and a second later, the red chillies. Stir for one minute. The prawns (shrimps) will just start to turn pink. Now put in the mixed spice paste and the green chillies.
Stir on a medium heat for 1 to 2 minutes or until the prawns are just done and the sauce is a bit thicker.Transfer it to serving plate.Pour one spoon of raw mustard oil as garnising,it smells awesome(Optional).