Chota Chingudi Besara (small Prawn Gravy with mustard paste)

Ingredients:

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

Method:

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.