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Chingri Aam Kashundi By Ananya Banerjee

Oct 05, 2018







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.


    250 gms Prawns cleaned and deveined
    1 tbsp each of yellow and black mustard seeds
    1 tsp garlic minced
    ½ cup coconut grated
    2 tbsp melon seeds
    1 raw mango shredded
    3-4 Green chillies slits
    ½ tsp chilli powder (optional)
    ½ tsp turmeric powder
    4 tbsp mustard oil
    Salt & sugar to taste



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.

About Ananya BanerjeeFollow On


Ananya is a successful home chef, cookbook author, food stylist and consultant. She is known for her unique pop-ups that focus on Ethiopian as well as Bengali and Odisha food. Ananya-r Rannaghor is her tribute to lost and rare recipes of her home state.

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