Sarso Prawns
Juicy prawns cooked in a sharp, earthy mustard gravy with green chili and a touch of turmeric. This eastern Indian style dish comes together quickly and tastes wonderful with plain steamed rice.
For 4 servings
- prep · ~15 min
Soak the mustard seeds.
Soak the yellow mustard seeds and black mustard seeds in warm water for 15 minutes to soften and mellow their bitterness.
- mix · ~4 min
Make the mustard paste.
1.Drain the soaked mustard seeds.2.Grind them with 2 green chilies, a pinch of salt, 0.25 tsp turmeric powder, and a little water to a smooth paste.3.Add a few spoonfuls of water as needed to keep the paste moving.4.Set the mustard paste aside.TIPGrind just until smooth. Over-grinding mustard can make the paste bitter. - prep · ~5 min
Season the prawns.
Rub the cleaned prawns with the remaining 0.25 tsp turmeric powder and a pinch of the salt. Let them sit while you heat the oil.
- fry · ~3 min
Lightly fry the prawns.
1.Heat mustard oil in a pan until it reaches a smoking point, then lower the heat slightly.2.Add the prawns in a single layer.3.Cook for about 30 to 40 seconds per side until they just start to turn opaque.4.Take them out to a plate.TIPDo not fully cook the prawns here or they will turn rubbery later. - temper
Temper the oil.
In the same pan, add nigella seeds and let them sizzle for a few seconds until fragrant.
- simmer · ~4 min
Cook the mustard gravy.
1.Lower the heat and add the mustard paste to the pan.2.Stir in 1 cup water and the remaining salt.3.Add the slit green chilies.4.Let the gravy come to a gentle simmer and cook for 3 to 4 minutes, stirring often.TIPKeep the heat low once the mustard paste goes in so the sauce stays smooth and pleasant. - simmer · ~3 min
Finish the prawns in the gravy.
Slide the lightly fried prawns into the simmering mustard gravy. Cook for 2 to 3 minutes, just until the prawns are tender and fully cooked and the gravy lightly thickens.
- serve
Serve the Sarso Prawns hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked mustard seeds well before grinding so the paste stays intense, not watery.
- 2Grind the mustard only until smooth; extended blending can turn the paste noticeably bitter.
- 3Heat the mustard oil to smoking first, then lower the flame to tame its raw pungency.
- 4Do not crowd the pan when searing the prawns, or they will steam instead of lightly fry.
- 5Pull the prawns out as soon as they turn just opaque at the edges; they finish in the gravy.
- 6Keep the mustard gravy at a gentle simmer, not a hard boil, so it stays smooth and balanced.
- 7Serve immediately with hot steamed rice, as mustard gravies taste brightest when freshly cooked.
Adapt it for your goals.
Less-spicy
Use fewer green chilies and slit just one into the gravy for a gentler heat while keeping the mustard flavor prominent.
hilsa styleHilsa-style
Use the same mustard gravy with fish pieces like hilsa or bhetki for a classic Bengali sarson-based seafood preparation.
coconut touchCoconut-touch
Add a few spoonfuls of fresh coconut paste while grinding the mustard for a softer, slightly sweeter gravy.
dry ishDry-ish
Reduce the water slightly for a thicker mustard coating that clings closely to the prawns and pairs well with rice.
Why this is on our healthy list.
Lean Seafood Protein
Prawns provide high-quality protein that makes this dish filling without relying on heavy cream or rich gravies.
Spice-Based Flavor
Mustard seeds, green chilies, turmeric, and nigella seeds build strong flavor with very few ingredients and no sugary sauces.
Lightly Cooked Gravy
The quick cooking method helps keep the dish light while preserving the bright taste of mustard and chili.
Frequently asked questions
Bitterness usually comes from over-grinding the mustard, using too much black mustard, or cooking the paste on high heat. Soak the seeds, grind briefly, and simmer gently.
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