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Ingredients and Spices:
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Freshwater Prawn (Golda Chingri): 4 medium large freshwater prawns totaling 400 gms approx. (Serves 2-3 people)
Grated Coconut Paste: 200 gms
Mustard Paste: 75 gms
Green Chilly Paste: 2-3 whole
Mustard Oil: 4 tbsf
Turmeric Powder: 2 & 1/2 tsf
Red Chilli Powder ( Kashmiri red chilli for flavor and color ): 1 tsf
Salt: 3 tsf
Sugar: 3 tsf
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Initial Preparation:
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Wash and clean the prawn properly put them in a bowl. Add 1 tsf turmeric powder and 1 tsf salt to the prawn, rub properly and set aside.
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Method:
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1. Pour 2 tbsf of mustard oil in a kadai and heat the oil over medium flame.
Fry the prawns two at a time in the hot oil for two minutes each. Keep them covered with a lid while frying. Pour the entire contents of the kadai in a container after frying and set aside.
2. Add the entire grated coconut paste, entire mustard paste, entire green chilly paste, 1 tsf red chilly powder, 2 tbsf mustard oil, 1 & 1/2 tsf salt, 1 & 1/2 tsf of turmeric powder, 3 tsf sugar and 3/4 cup water to the container where the prawn had been kept after frying. Mix the contents thoroughly using your hands.
3. Place the entire content of the container in a pressure cooker and cook over medium flame with the lid closed. The cooking is done when the whistle of the pressure cooker has blown on its own for a total of three times. Take out the contents only when the pressure cooker has cooled down slightly.
