I used to hear old tales of cooking with mustard and fish from the elders of our family. There were techniques and methods to cook the fish with mustard made less pungent using a souring agent. There were a few hands-me down techniques to obliterate the tad bitterness in the seeds when ground to make a paste. Tricks up their puffed sleeves ladies in old Bengali kitchens created amazing mustard gravies with various fish varieties to be devoured with white rice and green chillies. This recipe is quick and easy born in my kitchen borrowing from age old practices. It makes an outstanding dish.
My food word for this recipe would be evolved .
When you go out shopping look for;
Tiger prawns or mid size prawns
Freshly grated coconut
Mustard powder or ground mustard
Mustard oil
Green chilli
Chilly powder
Turmeric powder
Lime
Salt
The recipe would be;
Make a wet mix of three tbsp mustard powder, a cup of water, two slit green chillies and salt. Keep for two or more hours.
Wash a kilo of prawns with two tbsp lime juice. Marinate with salt, a tsp each of chilly and turmeric powder.
Lightly fry keeping the liquid it leaves
In a wok warm any white oil, add three tbsp grated coconut. Stir for two mins, add the mustard powder mix.
Season with chilly powder and salt if needed. In another two mins, add the prawn with liquid
Blend it all in. Allow it to simmer. Add raw mustard oil and a couple of green chillies.
