Editorial sample recipeIndian (Bengali)intermediateHalalGluten-FreeDairy-Free

Bengali Yellow Mustard Prawns With Soft Ridge Gourd

Name: Bengali Yellow Mustard Prawns With Soft Ridge Gourd
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian (Bengali)
Ingredients: 400 g Medium prawns, peeled, deveined, tail-on; 300 g Ridge gourd (turai), peeled and sliced into 1/2-inch half-moons; 2 tbsp Yellow mustard seeds, blended into paste with 3 tbsp water; 2.5 tbsp Mustard oil; 4 piece Green chilies, slit lengthwise; 0.5 tsp Turmeric powder; 0.5 tsp Nigella seeds (kalonji); 1 tsp Salt

Tender prawns and sweet ridge gourd quickly simmered in a pungent yellow mustard and green chili sauce.

Prep: 15 min
Cook: 15 min
Total: 30 min

AI-generated illustration of Bengali Yellow Mustard Prawns With Soft Ridge Gourd

AI illustration

Technique to learn

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.

Instructions

Step 1: Toss the prawns with half of the turmeric powder and 0.25 teaspoon salt.
Step 2: Heat mustard oil in a heavy pan over medium-high heat until it just begins to smoke softly, then reduce heat to medium.

Step 3: Add nigella seeds and slit green chilies; let them crackle for 15 seconds.

Step 4: Add the diced ridge gourd and remaining turmeric powder; cook for 4 minutes until the vegetable softens and releases natural moisture.

Step 5: Stir in the yellow mustard paste, remaining salt, and prawns; mix thoroughly to coat.

Step 6: 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.

Cooking tips

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.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in