Sarson Bhara Kekda Shrimp with Mustard
Elevate your seafood game with the bold and aromatic flavors of Sarson Bhara Kekda Shrimp with Mustard! This traditional dish celebrates the robust taste of mustard in every form—black and yellow mustard seeds are blended into a rich, creamy paste alongside garlic and green chilies, lending the dish a tangy, spicy punch. Perfectly marinated shrimp are sautéed in smoky mustard oil for a golden finish before being simmered in the mustard-based gravy, creating a deliciously unique fusion of earthy, pungent, and spicy notes. Garnished with fresh cilantro and served best with steamed rice or flatbreads, this 45-minute recipe is a must-try for lovers of authentic Indian coastal cuisine. Perfect for seafood enthusiasts seeking bold, vibrant flavors, this dish highlights the timeless charm of mustard-infused dishes.
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Recipe Information
Ingredients
- 500 grams Shrimp (deveined and cleaned)
- 2 tablespoons Black mustard seeds
- 1 tablespoon Yellow mustard seeds
- 3 whole Green chilies
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 4 whole Garlic cloves (peeled)
- 3 tablespoons Mustard oil
- 1 teaspoon Salt
- 0.5 cup Water
- 2 tablespoons Cilantro leaves (chopped)
Instructions
Rinse the shrimp thoroughly and pat them dry using a paper towel. Marinate them with 0.5 teaspoon of turmeric powder and a pinch of salt. Set aside for 10 minutes.
In a small bowl, soak the black mustard seeds and yellow mustard seeds in water for 10 minutes. This helps soften the seeds and reduces their bitterness.
Drain the mustard seeds and blend them into a smooth paste along with the garlic cloves and 2 green chilies. Add a few tablespoons of water if needed during blending.
Heat mustard oil in a pan until it begins to smoke lightly, then reduce the heat to medium. Add the marinated shrimp and sauté for 3-4 minutes until they turn pink and start to curl. Remove the shrimp from the pan and keep aside.
In the same pan, add the mustard paste and sauté for 2-3 minutes over low heat to remove its raw taste.
Stir in the remaining turmeric powder, red chili powder, and salt. Mix well and cook for another minute.
Add 0.5 cup of water to the pan and bring the mixture to a gentle simmer. Allow the flavors to meld together for 3-4 minutes.
Add the sautéed shrimp back to the pan, coating them well with the mustard gravy. Simmer for another 5 minutes on low heat.
Taste and adjust the seasoning as needed. Garnish with chopped cilantro and the remaining green chili, sliced thinly, for an added kick.
Serve hot with steamed rice or flatbreads, and enjoy!
Nutrition Facts
Calories |
1018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 3325 mg | 145% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 4.1 g | ||
| Protein | 127.4 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1750 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
