In our bengali household, we have celebration almost every month of the year and there comes the involvement of delicious food to magnify the occasion . Thus, special dishes cooked with mustard paste in kitchen has always taken a special place becauseof its taste and aroma. Its a known declaration..anything cooked with it is loved and appreciated by all. Since my childhood days , I have seen my mom using mustard paste in her own way and I just love it, be it in vegies or in fish curry. Today I am sharing with you all the easy-bisy super tasty dish cooked with mustard paste. This same paste can be used in vegies, fish and chicken curry. I have chosen here big prawns...commonly called 'baagda chingri' in my mother tongue because this particular dish is very famous in our hometown and also Prawns are availble everywhere in the world. 
Ingredients
- 10 Big prawns..10 to 12cm in length...
- 3tablespoons yellow mustard seeds, 4 red chilies, 2 green chilies, 2tablespoons grated coconut.
- 3tablespoons mustard oil, 1teaspoon turmeric powder,10 /12 tooth picks and salt as per taste.
Directions
- 1Make a smooth paste of mustard seeds, red chilies ,coconut and salt in a mixer. Never forget to add salt while making the paste, else the paste will taste bitter.The paste should not be watery. The consistency should be like cake/dosa batter.
- 2Take cleaned prawns and I always prefer fresh ones. You may remove the shells, but I try to keep them intact as the shells give beautiful color and shape to the prawns after it is cooked. Now insert a tooth pick from tail towards the head (just below the head...other end of the toothpick should come out)of the prawns so that it remains straight after cooking.
- 3Take a flat bottom steel container with a lid and the container should have some hieght , so that it can remain half submerged in water while steaming. In the steel container mix the mustard paste , turmeric powder and then add prawns. Add oil , green chilies and check the salt. Now cover the lid and put the container in a pressure cooker with water. Steam it until 1 whistle .
Steamed prawns are ready and it is wonderful with some plain hot rice.
Enjoy one of the delicacy from my moms kitchen and our state Bengal.
If the quantity of prawns and mustard paste is more, then the mustard mix and prawns can be kept directly in pressure cooker with additional 2 tablespoons of mustard oil.
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