Retro-vented coconut and mustard prawns

  • Lunch
  • Servings
  • 4Spicy
  • 20-30 minutes Cook Time
  • Cuisine : Indian
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It is a mesmerising combination of prawns cooked with the creamy texture of tender coconut and a welcome kick of mustard. A combination sworn by generations of east bengalis and handed down to me as an heirloom from my grandmother.


250g Prawn,1 tbsp mustard paste, 2-3tbsp mustard oil, 2 tbsp tender coconut kernel , 5 green chillies , 1 teaspoon turmeric powder, salt to taste , 1 tbsp onion paste , 1 teaspoon ginger paste 1 teaspoon garlic paste ,2 teaspoons lemonjuice.


Pan with a lid Grinder Spatula Knife Mixing bowl Serving bowl

Step By Step Method

  • 1. Cleaned prawns must be marinated with salt and turmeric 2. A smooth paste of mustard, green chillies, salt to taste and a dash of lemon juice 3. A coarse paste of the tender coconut kernel 4. Add mustard oil to a hot pan 5. Add onion paste, ginger-garlic paste and let it cook until the paste turns golden 6. Add salt, turmeric powder and the marinated prawns, tender coconut paste and the mustard paste 7. Also add cut green chillies and mustard oil 8. Cover the dish and let it simmer for 5 minutes 9. Serve hot with white basmati rice