Wednesday, August 14, 2013

Prawn in sesame and mustard gravy...

After coming back from our weekend trip I was not in a mood to cook any elaborate dish, nor I had the supplies in my pantry. Luckily I had some large prawns in the freezer. I like prawns not only for its taste but also for the reason it needs very little cooking time. For such large gorgeous prawns one needs some special recipe. So I choose my friend Trina's sesame and fish recipe, an unique and quick one.

The original recipe was with rohu (carp) fish, I adapted that tillotoma rui recipe with these large prawns. The creamy sesame with spicy and pungent mustard paste blended with the flavor of prawns and brought an absolute delightful taste to the dish. I used white sesame seeds and yellow mustard for this dish. You can use black mustard in place of yellow, and prawn can be replaced by carp, tilapia, or salmon.

Thanks Trina for this awesome recipe.

Things needed to make Prawns in Sesame and Mustard Gravy:

(Adapted from the sesame-fish recipe by my friend Trina Mazumder)
  • Large prawns: 1 lb (400 gm)
  • White Sesame seeds: 3 tbsp
  • Yellow mustard seeds: 2 tbsp
  • Green chilies: 4-5
  • Garlic: 2 cloves
  • Black seed /Kalonji /kalojire: 1/2 tsp
  • Fresh coriander: to garnish
  • Turmeric powder: 1 tsp
  • Red chili powder: 1/2 tsp
  • Mustard oil: 2 tbsp + 2 tsp
  • Salt to taste

Steps of making Prawns in Sesame and Mustard Gravy:

1. Clean and devein the prawns. Keep the head and tail. Smear the prawns with little turmeric powder and salt. Keep aside for 15 min.

2. Make a paste of white sesame seeds. Keep aside. Make a paste of yellow mustard, 2 green chilies, 2 cloves of garlic and keep aside. I used yellow mustard as I prefer that, you can also use black mustard.

3. In a pan or kadhai heat 1 tbsp mustard oil. Fry the prawns on both sides, over high heat for 2 min. Take out and keep aside.

4. In the same pan, add 1 tbsp mustard oil, add green chilies and black seed (kalonji), reduce heat. Add sesame paste, turmeric powder and red chili powder, mix well. Cook for 3-4 min over medium heat. Add the fried prawns and mustard paste. Add salt and little water, mix. Cover and cook over low flame for 5-6 min. Switch off heat. Sprinkle 2 tsp of mustard oil and transfer to a serving bowl, garnish with chopped fresh coriander leaves. Serve hot.

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  1. bhishon notun recipe. never tried shrimp with sesame paste.

  2. Beautiful prawn curry!! hmm.. I am trying to imagine the flavors of sesame and mustard with prawns.Sounds interesting.

  3. Wow, that looks so inviting.. Love that whole prawns & the colour of the sauce too :)

  4. Woow they look mouthwatering..great pics too

  5. A perfect simple dish but with so much flavor. I understand after a vacations, feel to blah to cook..

  6. interesting combination n luks so spicy.

  7. Prawn curry looks awesome and delicious.. Wish to have some now.. Do visit my blog..