- Six prawns, medium-sized
- 1/2tsp turmeric powder
- half of + 1/2tsp salt
- 3tbsp white mustard seeds
- 3tbsp poppy seeds
- 1/2cup grated coconut
- Red chili powder as in step with taste
- 5-6 inexperienced chilies
- 1/2tsp sugar
- 3-4tsp mustard oil
Clean the prawns and hold them aside. Marinate the prawns with half the tsp salt and half the tsp turmeric powder and set it aside for 15 mins. Make a smooth paste in a grinder with mustard seeds, poppy seeds, green chilies, water, and some salt. (Remember, the salt and chilies will remove the bitterness of the mustard seeds).
Transfer this paste to a bowl. Add grated coconut, sugar, purple chili powder, inexperienced chilies, and salt (if vital).
Add the marinated prawns in the aggregate and keep them aside every 15 minutes.
Preheat the oven to 175C temperature.
Take an ovenproof baking bowl, brush it with a few mustard oils, and transfer the prawn aggregate into the bowl.
Cover the bowl with aluminum foil and bake for 20 mins. This ought to be sufficient to cook the prawns. Turn off the oven and cast off the bowl from the range; however, no longer open the foil. Remove the foil just earlier than serving.
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