Indian (Bengali) · intermediate
Bengali Yellow Mustard Prawns With Soft Ridge Gourd
Tender prawns and sweet ridge gourd quickly simmered in a pungent yellow mustard and green chili sauce.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Toss the prawns with half of the turmeric powder and 0.25 teaspoon salt.
- 02
Heat mustard oil in a heavy pan over medium-high heat until it just begins to smoke softly, then reduce heat to medium.
- 03
Add nigella seeds and slit green chilies; let them crackle for 15 seconds.
- 04
Add the diced ridge gourd and remaining turmeric powder; cook for 4 minutes until the vegetable softens and releases natural moisture.
- 05
Stir in the yellow mustard paste, remaining salt, and prawns; mix thoroughly to coat.
- 06
Cover and simmer for 5 minutes until prawns are opaque and ridge gourd is tender. Drizzle a few drops of raw mustard oil on top before removing from heat.
A LITTLE KITCHEN KNOW-HOW
Shorshe Jhol Quick Steaming
Simmering fresh seafood and high-moisture vegetables rapidly in a fresh mustard paste emulsion to preserve delicate textures and vibrant pungency.
Notes from the kitchen
- Soak yellow mustard seeds in warm water for 15 minutes before grinding to prevent bitterness.
- Do not overcook the mustard paste; boiling it gently for a short time keeps the pungency pleasant.
- Original home-cooking adaptation inspired by Indian (Bengali); regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
