Sorse Chingri ( Prawns in Mustard Paste )

Preparation time	30 -45 min
Serves	Serves 4
Ingredients	• Prawns -6-8 big washed deviened and marimaded with salt/turmeric and jice of one lemon, to be kept aside for 30min prior to cooking • 2tsp onion paste • Tomatoe paste 2/3 tsp, • Paste of red chili 1  tsp & coconut paste 3 tsp • Tez patta (Bay leaf) 2 nos.made into small peices •  garam masala 1½ tsp , • Mustard paste 3 tsp •  Malai -1 tsp •  Green chili (whole) 2/3 nos to be added once the fish is half-cooked . • Turmeric powder ½ tsp. • Salt to taste ,
Steps	Heat oil in the kadhai and fry the prawns till they are pinkish,  keep the same aside once done,  ,heat oil in a kadhai put cummin  seed & bay leaves and fry till the same crackles add all  the  masala and  stir fry till the same becomes translucent ,   allow the same to cook for 1-2 thereafter  add one and half cup of water and get the same to simmer,  . Once the water mixes up and makes a fine gravy add the prawns and slow cook for 5-10 min & the gravy just about covering the fish  or just as much as you want , sim the fire, add2 tsp  mustard oil on top    .
Garnish	Serve hot.
Benefits	It is easy to make yet is tasty and can be eaten with rice