Chingri Macher Aam Kasundi (Prawns in a Mustard and Raw Mango Based Gravy)

11:21 PM


Tender Prawns coated with creamy gravy of mustard, raw mangoes and coconut will surely stimulate your taste buds. The pungent aroma of the Mustard paste and the little sour taste of raw mangoes beautifully balance the heat from the green chilies and the sweetness of the coconut. A dish, that will warm you up in chilli winter days and will leave you crave some more. If you love prawns then give it a try. Follow this recipe and have the dish with hot steamed white rice. I know you will thank me for sharing this. 
I know am late in posting this as the prime ingredient to this, the raw mangoes have almost disappeared from the market. I prepared and wanted to post this long ago but something or the other came by and today here I am, late in posting this. But if you have a bottle of Kasundi (Bengali raw mangoes and mustard sauce) you can make it anytime of the year. I dint have any so I prepared them with fresh raw mangoes from my backyard. My Dida often made this with homemade kasundi. After serving the rice with charchari, bhaja (fry), lentil, vegetables and fish curries she would serve this tongue tickling sweet-sour-hot prawn dish to make everyone lick their plate and crave for more. This tastes even better if you eat it on a winter day…the heat from the mustard and green chilies and the light sour taste of the marinated mangoes in it will surely warm you up. Now making Kasundi is an art and I have yet to master the courage to try my hands in it. That’s a really lengthy, time consuming and difficult thing to make. These days hardly there is anybody who makes Kasundi at home as they are readily available in market. All you have to do is go to the market and buy your favourite brand, Which am also planning to do this winter…and for me the best brand of any condiment comes from my favourite shop…The one and only Jaina shilpa Madir.
Jain shilpa Mandir is a very famous condiment making company in Bengal. Their spread of sweet and sour pickles, spreads, preserves and churans (digestives) is huge. Starting from Tibetan bamboo shoot pickle to the ubiquitous anardana golis, you name it and they have it in their product line. and the taste is simply out of the world. Be it the pickles or the murabba or the churans…the taste is just perfect. I am yet to meet any person who have crossed their shop without standing their and sniffing the air, hung heavy with the balanced sweet sour and pungent  aroma of the condiments they produce. As students that used to be the first shop that we wanted to visit once we entered Poush Mela. Till date the huge shop with the long row of ‘boyam’ (glass pickle jars) filled with the most amazing pickles and preserves attracts the most crowd. They have small stripes of cardboard pieces, which the attendant will dip in the desired jars and will handover to you to taste. Many an afternoons we have spent in the shop trying out as many pickles as we wanted and then buying a very small amount from our meager pocket money and am planning to do the same with friends this winter. But before I get to relive those long lost moments here is the recipe for you.
On another note I prefer not to comment anything on the last post but frankly that recipe tastes delicious especially if you need a boost up for your taste buds. Thanks a ton friends for your lovely comments and your  concerns. I am better now but the medicines have made me loose my appetite. All these talks of hot and tangy prawn curry and pickles is now making my mouth water. Let me leave now to cook something for my sore tongue and you enjoy the recipe. 
Chingri Macher Aam Kasundi
(serves 4)
Ingredients:
Prawns: 250 gms (washed and devained)
Grated coconut: 3 tbsp
Mustard seeds: 11/2 tbsp
(if you are using Kasundi use 3 tsp)
Grated raw mango: 1 medium (chose the hard green mango, it should be tart)
Green chilies: 4/5
Mustard oil: 3 tbsp
Chili powder: ½ tsp (here I hardly get green chilies that are hot so I have to use a little bit of chili powder. If you get good quality green chilies please use only that)
Turmeric
Salt
sugar

Method:
Grind the mustard seeds with 1-2 green chilies, coconut and little water. Keep aside.
Smear the prawns with little salt and turmeric and keep covered.
Heat the oil and add 1-2 green chili (slited), when splutter add the prawns. Sauté on low for a couple of minutes or till the prawns turn a little coral in colour.
Add the grated raw mango and a pinch of salt. Keep mixing with a very light hand till the raw smell of the mangoes are gone (approx 2 minutes).
Add the mustard paste and turmeric. Give it a good mix and cook on low till it coats the prawns.
Add 1 cup water. Mix, add sugar and salt and if required chili powder. Cover and let it simmer on low till all the water evaporates and the gravy coats the prawns.

Serve hot or at room temperature with hot steamed white rice.
Enjoy a sensational hot-sweet-spicy taste with every morsel.  


A Homemaker's Note:
When Dida used to cook this I was a vegetarian so she always made this with paneer for me. it tastes equally good. so if you are a vegetarian try it with paneer and adjust the spices as per your preference.





Tags:
prawn, chingri, lobster, mango sauce. mango based sauce, mustrad based mango sauce, mustard sauce, prawn in mustard, raw mango with prawns, aam kasundi, raw mango with Kasundi, Bengali prawn, Spicy sour prawn, Bangali chingri, chingri tarkari, spicy prawn dish, mustrad prawn, Indian prawn curry, prawn curry, spicy mustard sauce, Indian spicy prawn in mustard sauce.

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47 comments

  1. Hi sayanthani, how are you feeling now? and thats Nice & different recipe using prawns,looks really delicious...

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  2. Wowo i wish i had this for lunch today, drool.

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  3. Sayantani, nice to see you back with this lovely recipe.
    Ki daroon hoyeche, khete icche korche. kokhono aam diye kori-ni...aamer season to cholae gelo. dekhi, jodi aam aar prawn pa-ee tobe nischoee korbo.

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  4. Wow... i love prawns and this is really a new dish for me... will give a try definitely...

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  5. Kolkata theke post korecho ei recipe ta? Ohtath kore jete holo, asha kori shob theek ache. Ekdum new kind of preparation amar jonne. Tobe kasundi ar mango er combination ta boddo tempting sound hoche. Nice dish
    Deepa
    Hamaree Rasoi

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  6. Dear Sayantani
    Nice to know that you are better now. I am unable to visit blog regularly.
    This recipe is so new for me ...must try..in fact Sharada of denufood had given a fish recipe with raw mango paste..it was awesome.
    I will try this one , I think I saw few raw mango in the market ..let me go and get it, if it is still there..I have enough prawns Ha ha
    Your description of the dish is just superb...
    Bhalo theko

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  7. rare sounding curry interesting combo and lovely read!

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  8. rare sounding curry interesting combo and lovely read!

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  9. sayantani, I'm drooling here!!! thanks for mentioning your fav brand of pickle is it available in delhi?- where...I might try to pick some up (my tummy's growling as I write this...!!)
    I like the base, it looks so different from anything I've ever made or tried, so now I have to try this...not very fond of prawns, so I'm going to try it with paneer! Glad to know that you're feeling better. The last post was adorable, but we missed you!

    :)

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  10. Ki shundor recipe ta. I will try and get all the ingredients which are a little hard to find in this side of the world, except for the prawns/shrimp which I already have.

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  11. Hi dear, how are you feeling now? Nice to know u r better now ,curry looks really delicious ,love the gravy very much

    Satya
    http://www.superyummyrecipes.com

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  12. Kamon achhish akhon??? tor ranna dekhe ki je khete ichhe korchhe ki bolbo..aar jain shilpa mandir er kotha shune mon kharap hoe galo...ki chhilo na din gulo...satti re khub miss kori...bhalo thakish...

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  13. Wow! now this is one amazing dish! Hope you're feeling better now - your husband's post was such a loving one :)

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  14. Saya, COngrats on winning the spice box dear! Just saw the post at ISG!

    Lookin forward to your entries for baking from a book.

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  15. Nice to see you back, Prawns in mustard and raw mango looks delicious.

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  16. Could just imagine how this mango flavored prawns are like...yummo yumm...

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  17. Hey Sayantani, good to hear you are feeling better .
    liked the way you made the gravy with mustard n raw mangoes..too bad i don't eat shrimp but i liked the idea of substituting it with paneer, will try it!

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  18. looks so delicious..mangoes are my fav in summers :)

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  19. Hey Sayantani, hope you are feeling better. Chingri and Raw mango masala is my favorite. Makes me drool yaar.

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  20. Dear Sayantani,

    Just wanted to say hi. Hope you are feeling better!

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  21. looks yummy! i am drooling here...
    Hope you are feeling better!

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  22. How are you feeling now Sayantani? prawns make me drool.
    Regarding my dosa post:
    Rice washed water means the water we discard after washing the raw rice. Another one is the excess water we drain after cooking the rice. Both works fine. Just stock this water in a wide vessel and immerse the tava overnight in that water. As I didn't have any big vessel like that, I simply poured that drained water over the tawa and left it for a day:) Sorry for the confusion dear:).

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  23. Thanks for your lovely comment.
    Ami Perth, Western Australia te achhi r ekhane pyanjkoli pawa jachhe r amaro khub priyo.
    Chingri machh ami bhishon bhalobashi. Darun preparation r dekhei jibhe jol eshe gelo. Notun dhoroner recipe ami oboshhoi try korbo.

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  24. Hello my dear!
    Glad to know you are feeling better!
    These prawns look delicious (and one more bengali thing that I did not know about the kasundi sauce...)I will definitely try with paneer!

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  25. Sayantani, toke ei duto site pathalam....You can make marshmallows at home....hope these sites will help you....

    http://smittenkitchen.com/2009/06/springy-fluffy-marshmallows/

    http://www.foodnetwork.com/recipes/alton-brown/homemade-marshmallows-recipe/index.html

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  26. tumi ki shundor notun dhoroner dish banayo!! the flavors are rocking here.etao bookmark korlam.

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  27. oh gosh that just looks so delicious..i cud have it with rice any day

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  28. WoW!Wat a great combination of prawns and raw mango.really amouth watering recipe.thnaks for sharing!

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  29. Ooh.. isn't that nice.. I love mustard and mango and shrimp and all that goodness. Loved it!

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  30. First your pic and then the first line of your post already made me drool..recipe ta eto unique and new to me...khub siggiri banate habe, ami chingrir poka, darun recipe, Sayantani...BTW, your r very lucky to get such nice hubby, god bless your family..take care of yourself

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  31. umm will prepare this after sawan....have bookmarked so mny recipes,..:-)

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  32. Oh wow!!! i love this combo..looks so delicious..

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  33. Hi Sayantani,
    Tomake ekta mail pathiyechi....Shomaye pele dekho

    Deepa

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  34. Waw tempting prawn. love to have this today hot with rice

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  35. this is deliciously good..a new way of making fish curry..liked the mango based gravy...slurpppp...

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  36. Sayantani, looks perfect dear.

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  37. darun darun recipe, am drooling here :)

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  38. I use Kasundi with chingri too. Quick easy shortcut for me :)

    But never tried with raw mangoes. Looks delicious

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  39. mmmmm etto mojar dish! thanks for the recipe. I love patals, but harly ever cook it here in Canada. This recipe reminds me of back home. love your blog, will follow you =)

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  40. Can you please tell me the exact address of the Jain Shilpa Mandir shop.

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  41. Can you please tell me the exact address of the Jain Shilpa Mandir shop? Last weekend we went for a search but couldn't find it.

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  42. @Koushik, I dont know where their permanent shop is we generally buy our supply from their shops in yearly Santiniketan Poush mela.

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  43. Hi..its a beautiful recipe which I am surely gonna try. However, getting tangy raw mangoes will be bit difficult as I live in UK and we don't get raw mangoes that easily here. I love to cook and am always looking to try out different recipes. Will try yours for sure as its so tempting !!

    Take care and keep posting more...

    ReplyDelete

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