Chingri Aam Kasundi

The spring is slowly making way for the scorching summer. The trees are in full bloom and the greenery around still imparts a cooling effect unless you step out in the sun. Early mornings and evenings are pleasant while afternoons are hot.



Schools in Bangalore are already closed for annual summer vacation and it’s a challenge to manage a hyperactive single child at home. Keeping him indoor yet away from the screen and maintaining a decently clean house seems like a herculean task. Thanks to my helps and grandparents, that I manage to take out time for work.

Lunch options for summer mostly aims to cool the tummy. Sour and bitter tastes suit the palette. Hence, the recipes for summer includes the tangy taste of mangoes and bitterness of neem and bitter gourd. “Neem begun” and “shukto” becomes inevitable along with “Aamer chutney” and “tok dal”.

To bring a tangy taste to the daily fish or chicken, I had been reading up recipes that include raw mangoes in combination with fish. Chingri (Prawn) is our favourite fish anyday. By “our” I mean me and my kiddo. Well, the husband likes it too.”Chingri Aam Kasundi” seemed tempting and just perfect for a Sunday summer lunch. Easy and simple recipe with the correct combination of all the tastes; sweet, sour and pungency.

And let me put this at the beginning, that if you hate the pungency of mustard or have allergy of black mustard like my husband, this recipe is not to be tried.


What you need:

  • 250 gms Prawns (washed and de-veined).
  • 3 tbspn Kasundi (mango mustard sauce)
  • Raw mango slices (according to your tangy tolerance. I used half a raw Totapuri mango)
  • Green chilies
  • 3 tablespoon mustard oil
  • A pinch of turmeric powder
  • Salt to taste
  • 3 tspn sugar

How to make:

  • Smear the prawns with little salt and turmeric and keep covered.
  • Heat the oil and add 1-2 green chilies, when splutter, add the prawns.
  • Sauté on low for a couple of minutes
  • Add the raw mango and a pinch of salt.
  • Keep mixing with a very light hand till the raw mangoes become soft.
  • Add little water for the raw mango to cook
  • Add the kasundi and turmeric.
  • Give it a good mix and cook on low heat, till it coats the prawns.
  • Mix, add sugar and salt
  • Cover and let it simmer on low till all the water evaporates and the gravy coats the prawns.
  • Serve hot with steamed rice






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