Aam Kasundi Chingri Bhapa (Steamed Mango Mustard Prawn Curry - Bong style)

Name: Aam Kasundi Chingri Bhapa (Steamed Mango Mustard Prawn Curry - Bong style)
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 10-12 medium size prawns, cleaned, deveined and rinsed well; 2-3 tbsp. kasundi (bottled mustard paste); 2-3 tbsp. raw mango paste; 2 green chilies, chopped; salt to taste; 1/2 tsp. turmeric powder; 1 tbsp. mustard oil; 2 tbsp. coriander leaves, chopped; 2 green chilies (opt)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 #Raw_Mango - This is a traditional & an irresistible Bong delicacy of Prawns delicately steam cooked in a yummy raw mango-kasundi gravy. My all time favorite, this dish is a total amalgamation of the pungency from the bottled mustard paste, the tanginess from the raw mango and the heat from the green chilies. This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. Drizzle some extra mustard oil if you wish and enjoy it with hot steamed rice.

I always opt for this simple recipe whenever I need something quick as prawns being my favorite, does not take too long to cook. All that you need to do, is to mix together a few ingredients along with the prawns and then steam it. Voila!! the dish is ready.
This is an absolutely quick fix weekend lunch for your entire family. In fact, it is a great party recipe when you have guests around.

Bethica Das @kitchen_flavours

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Ingredients

12-15 minutes

2 servings

10-12medium size prawns, cleaned, deveined and rinsed well
2-3 tbsp.kasundi (bottled mustard paste)
2-3 tbsp.raw mango paste
2green chilies, chopped
salt to taste
1/2 tsp.turmeric powder
1 tbsp.mustard oil
2 tbsp.coriander leaves, chopped
2green chilies (opt)

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Steps

12-15 minutes

1

In a bowl, mix all the above-mentioned ingredients along with the prawns.
2

Transfer the contents to a steel container with a lid. Place 2 green chilies on the top if you wish. Pour some water in a pan and place a stand over it. Place the closed steel container over it.
3

Cover the pan and steam cook for 12-15 minutes. When it cools down a little, open the lid.
4

While serving, drizzle some extra mustard oil if you wish and serve with hot steamed rice.