Shrimp: 500 gms
Yellow Mustard Seeds: 4 tbs
Garlic cloves: 10-12
Dried Red Chilli Whole: 2-4 ( Depending on how hot you like your sauce) I used 3 for my recipe.
Mustard Oil- 6-7 tbs
Tomato: 1-2 (chopped)
Fennel seeds: 5-6 seeds (Optional)
Fresh Coriander Leaves.
Make the mustard paste:
Soak the mustard, red chillies, and garlic in some water for 10-15 mins. Blend well in a mixer and blend really well. When i say really well i mean blend till you see the paste change colour, the colour of the mixture becomes lighter and lighter as you blend. When you see there are no lumps, and the paste is smooth and lighter you can stop. The paste has to be smooth and not runny, if the mustard seeds are not blended well they will taste bitter so make sure you have a good paste. Also keep adding water to the mix if the paste looks very dry while blending.
Take this mixture and mix the prawns in it. Mix them all very well.
In a wok or pan, heat some mustard oil, throw in the fennel seeds, now add the shrimps with the mustard paste, add salt. Cover them and let them cook on low heat for 7-10 minutes.
Open the lid, you would see the mustard had changed colour and looks darker now. Add the tomato cubes now, mix well and put the lid on.
Let this cook for another 3-4 minutes.
Uncover, you would notice the tomato has released some water, so mix everything very well at this point. Now the shrimp, tomato etc will be releasing some oil too. When you see this you know the masala is cooked. At this point add the chopped fresh coriander leaves and half to one cup of water. Mix them all very well. The dish is done.