Mustard & Raisin Prawns


I recently read an article on Bengali food and about the use of raisins in their cuisine. I couldn’t get the idea out of my head and was dying to give it a try. I used a raisin paste in this prawn recipe and it was incredible. Sweet, but not sugary sweet. Just enough zing to knock of that saccharine flavour you sometimes get when sugar is added to savoury dishes.

You’ll need (marinade):

  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 1/2 kg Tiger Prawns


Remove shell, leave heads and tails intact. Rinse well. Mix with turmeric and salt and set aside for half an hour. After half an hour rinse well.

You’ll need (Mustard & Raisin Paste):

  • 2 teaspoon raisins
  • 1 green chilli
  • 1 teaspoon mustard seeds
  • 2 tablespoons hot water


Soak raisins, chilli and mustard seeds in hot water for 10 minutes. Blend together and then push through a fine sieve. Discard pulp and reserve paste.

You’ll need (gravy):

  • 1 onion (chopped finely)
  • 4 green chillies (slit in half)
  • 1 bay leaf
  • 1/2 cinnamon stick
  • 2 cardamom pods
  • 1 teaspoon cumin seeds
  • 2 teaspoons red chilli powder
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon masala podi (or garam masala)
  • 1/2 tablespoon ginger garlic paste
  • 2 tablespoons coconut milk powder (or coconut cream)
  • 2 tablespoons mustard oil
  • 1 teaspoon ghee
  • Chopped coriander


Heat mustard oil,  add bay leaf, cinnamon stick, cardamom pods and cumin seeds and stir. Once fragrant, add onion and green chillies and cook until soft. Add masala podi and ginger garlic paste. Fry until fragrant. Add coconut milk powder, mustard and raisin paste and ghee. Cook on low flame until oil rises to the surface. Increase heat, add prawns and stir well. Once prawns are cooked through and gravy has thickened, stir in coriander leaves. Serve hot with rice. Enjoy!

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