Wednesday, 6 July 2011

Chota Chingudi Besara (small Prawn Gravy with mustard paste)

250 gm small prawns ( chotta chingudi macha)
2 large tomatoes (sliced)
2 teaspoon mustard seeds
1 teaspoon cumin seeds
1tsp poppy seeds
1” long ginger
5-6 cloves of garlic
1 green chilly
mustard oil for frying the fish & to make the curry
1 tsp haldi
1 tsp chili powder
1tsp cumin & mustard seeds
salt as per the taste
chopped coriander leaves

Make a fine paste of mustard, cumin seeds,green chilly, poppy seeds, ginger and garlic.
Wash&  clean the the Prowns (chota chingudi macha).

Add ½ tsp haldi powder and salt to it & keep aside.
Heat Mustard Oil in a kadai & fry the Prowns.
Heat mustard oil in a pan and add Cumin & mustard seeds to it. When they starts cracking add  the sliced tomatoes.Stir for some time. Add haldi & chilly powder toit. Then add the  above grinded mustard  paste. Adjust salt & Stir for 1-2 min.
Add water to the masala. Let the curry starts boiling for 3-4 min.Then  add the fried Prowns .Cook  in a low flame for another 2-3 min.Add chopped coriander leaves & switch off the flame.
Your chingudi machha beasra is ready to  serve. Goes well with hot steamed rice.

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