Tripura Tukma Prawn Mustard Sesame River Prawn Curry

Ingredients

• 300g small freshwater prawns — shelled and deveined
• 1 tsp mustard seeds — soaked 15 minutes, ground with 2 tbsp water
• 1 tsp sesame seeds — dry-roasted and lightly crushed
• 2 green chillies — slit
• 1 tsp ginger — grated
• 1 tbsp mustard oil
• 1/2 tsp turmeric
• 1/4 tsp red chilli powder
• 1 cup water
• Salt to taste
• Fresh coriander to garnish

Method

1. Marinate prawns with a pinch of turmeric and salt for 10 minutes.
2. Heat 1 tbsp mustard oil to smoking in a pan.
3. Reduce to medium. Add marinated prawns. Stir-fry for 2 minutes until they just turn pink. Remove and keep aside — do not overcook at this stage.
4. In the same oil add the ground mustard paste.
5. Fry stirring for 2 minutes until the raw mustard smell transforms to a pungent cooked aroma.
6. Add grated ginger. Stir 30 seconds. Add remaining turmeric and red chilli powder.
7. Add 1 cup water and slit green chillies. Bring to a boil.
8. Add the dry-roasted crushed sesame seeds. Stir — they add a mild nutty depth.
9. Add the partially cooked prawns back to the broth.
10. Simmer on medium heat for 3 to 4 minutes until prawns are completely cooked through. Do not overcook — prawns become rubbery.
11. Season with salt. Garnish with fresh coriander. Serve with steamed rice.