Prawns in mustard sauce – Chingdi macher jhaal

This sunshine yellow  dish is one of the most favourite in bengali cuisine .

Serves 4 .


  1. Prawns medium-sized (deshelled and deveined )    –  1/2 kg
  2. My mustard paste                                                            –  4 tbsps
  3. Coconut milk                                                                    –  100 ml
  4. Slit green chillies                                                             –  4 to 5
  5. Turmeric powder                                                            –  1/2 tsp
  6. Red chilli powder                                                            –  1/4 tsp
  7. Onion seed or nigella seeds                                          –  1 tsp
  8. Mustard oil                                                                       –  2 tbsps
  9. Water                                                                                 –  250 ml
  10. Salt to taste.


  1. Take oil in a wok and heat it till its smoking hot .
  2. Turn the flame to low and gently add onoin seeds and red chilli powder .
  3. Add the prawns as soon as the seeds start to splutter and mix well to coat the prawns in the oil and spices .
  4. Take a bowl and mix mustard paste , turmeric powder , salt and water .
  5. As soon as the prawns get coated in the oil add the mustard mix to the wok .Cover and cook for 5 to 8 minutes .Remove the lid and stir .
  6. Add coconut milk and slit green chillies . Let it cook for 5 minutes on low flame . Your chingdi macher jhaal is ready to serve .This goes really well with plain rice .

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