Prawns Aam Kasundi - prawn in raw mango and mustard sauce

Raw mangoes are here and that's the trigger of the onset of summer. Over the last 2 weeks during my weekly visit to the Sunday farmer's market, raw mangoes are available aplenty. This coupled with the numerous gorgeous snaps on various web pages of the cooking aficiandos, had me contemplating to make something similar my way. Found some prawns in the fridge and the gorgeous snaps on Priyadarshini's blog ( had me in the kitchen with my pans and ladles out. As per the discerning ladies at home, it turned out pretty eatable I guess. And with the demand of the recipe on my FB page, there was no other option by to do a quick recap...

About 300 GMs of shelled and cleaned up medium sized prawns
1 medium size mango grated
1 medium sized onion coarsely grated
1 large potato cubed
1 tsp of ginger paste (you can also use freshly grated ginger)
1/2 tsp of turmeric powder; 1/4 tsp of Kashmiri chili powder; salt to taste; 1/2 tbsp of sugar
2 tbsp kasundi

Microwave the potatoes in water for about 2 mins (takes the starch away for carb conscious readers; add some salt in the water); drain immediately and wash in cold water and sieve. Smear it with a little salt and turmeric and keep it aside.
Microwave the prawns in water (With about a tsp of salt) for 2 mins. Drain and smear it with turmeric and salt. Sauté the prawns to light golden and are it out. Keep it aside.

In the same oil sauté the cubed potatoes and keep it aside.
In the pan, once the oil is heated, add the onion. After a minute, add ginger paste.
Once the onion and ginger is "almost cooked" add the spices and let it cook for about few mins.
Add the grated mangoes at this point and mix and allow it to cook. After about 3-4 mins, add the cubed potatoes and allow it to cook for about 4-5 mins. Once the mix starts drying up, add a little warm water and mix and allow it to cook. Once the mix starts drying up and oil starts appearing at the sides, add about 1-3/4 cup of boiling water. Boil it for some time till the water reduces by at least half. The quantity of water added to depend on how much you need for the potatoes to become soft. Add the prawns, bring to boil. Add sugar and kasundi paste. Allow the water to boil off and reduce the gravy. It should be of medium thick consistency. 

A word of caution - it's important to take care of the point of time when you add the prawns. Over boiling of the prawns may lead to a strong competition of your jocular strength vs the prawn meat. Garnish with chopped coriander and serve with hot steamed rice.


Anu said…

Popular posts from this blog

Golbari'r Kosha Mangsho

Dum Aloo (Bengali Style)

Bhetki Paturi