Chingudi besara Recipe

Cooking Directions

• STEP 1.Clean and devein the prawns, marinate them with turmeric and salt.
• STEP 2.Grind mustard seeds, coconut, and green chilies to make a paste.
• STEP 3.Heat oil in a pan, add panch phoron and let it splutter.
• STEP 4.Add the prawns and cook until they turn pink.
• STEP 5.Add the mustard-coconut paste, turmeric powder, and salt. Cook for a few minutes.
• STEP 6.Add water and simmer until the gravy thickens.
• STEP 7.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to clean and devein the prawns properly before cooking.
• Adjust the amount of green chilies according to your spice preference.
• You can add a pinch of sugar to balance the flavors if desired.

Storage and Serving

• Chingudi Besara is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.