Durga Puja is celebrated with great fervour accompanied with mouth-watering delicacies. Bengalis have a long-standing love affair with seafood and Tangy Chingri Aam Kashundi tops the list. Tender Prawns coated with creamy gravy of mustard, raw mangoes and coconut with the pungent aroma of Emami Healthy & Tasty Kachchi Ghani Mustard Oil will surely stimulate your taste buds. Do give it a shot and let us know your feedback in the comment section below.SUBSCRIBE to our Channel - http://bit.ly/SubscribeToIndiaFoodNetworkFollow Us on Social Media :-Facebook: https://www.fb.com/indiafoodnetworkTwitter: https://twitter.com/IFN❤ Instagram: https://www.instagram.com/indiafoodnetwork/IFN Website: http://indiafoodnetwork.in/Love our recipes? Hit 'LIKE' and show us your support! :)Post your comments below and share our videos with your friends. Spread the love! :)Download our App - http://bit.ly/DownloadIndiaFoodNetworkAppIngredients:250 gms Prawns cleaned and deveined.1 tbsp each of yellow and black mustard seeds1 tsp garlic minced ½ cup coconut grated 2 tbsp melon seeds 1 raw mango shredded 3-4 Green chillies slits½ tsp chilli powder (optional)½ tsp turmeric powder4 tbsp mustard oilSalt & sugar to tasteMethod:Grind the mustard seeds along with garlic, 1 green chilli, coconut, melon seeds and salt. Keep aside.Smear the prawns with turmeric powder and salt to taste. Heat 3 tbs oil in a pan. Add the prawns and few green chillies. Sauté till the prawns turn coral in colour. Add the raw mangoes and chillies and sauté well.Add the prepared mustard paste and turmeric powder, chilli powder, sugar and salt to taste.Simmer on low till the oil separates from the paste and gravy coats the prawns. Drizzle remaining mustard oil on top.
