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Cuddalore Festival Jhinga Mustard
🇮🇳 Indian

Cuddalore Festival Jhinga Mustard

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Cuddalore cooking — Cuddalore Festival Jhinga Mustard brings a mustard touch with a classic raita finish. About 26 minutes from fridge to table.

Prep 11 min Cook 15 min Serves 4 Easy

Ingredients

  • Garam Masala1/2 tsp
  • Mustard Seeds1 tbsp
  • Prawns350 g, cleaned
  • Red Chili Powder1 tsp
  • Mustard Oil2 tbsp

Optional extras

  • Green Chili1-2, slit
  • Curry Leaves1 sprig
  • Lemon1/2

Instructions

  1. 1

    Rinse and prep the main ingredient; pat dry.

  2. 2

    Bloom whole spices in hot oil until aromatic.

  3. 3

    Build the masala base with onion, tomato, and paste.

  4. 4

    Fold in the main ingredient and coat evenly.

  5. 5

    Add liquid (water, stock, or yogurt) and simmer gently.

  6. 6

    Taste; balance heat, salt, and tang.

Chef's tip

Toast whole spices until fragrant before grinding.

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