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Boman’s Choice


The past month has been a hectic time for P Mark Mustard Oil and its brand ambassador, Boman Irani. The brand was working on an all-new series of television ads with Boman in three different avatars. The campaign will be launched later this month.

To celebrate the new advertising campaign, we have picked one of Boman Irani’s favourite dishes: Prawn Curry in a Mustard Gravy.

Here are the ingredients that you will need:


  1. Prawns: 300 gram

  2. Curd (Dahi): 40 gram

  3. Mustard Oil: 2 tablespoon

  4. Mustard Seeds (Rai): 1 tablespoon

  5. Green Chillies: 3

  6. Turmeric (Haldi) Powder: Just a pinch

  7. Kashmiri Red Chilli Powder: 1 teaspoon

  8. Poppy Seeds: Half a teaspoon

  9. Salt: to taste

The ingredients mentioned above are for four servings; you may increase or decrease the ingredients proportionately, according to your needs. Boman has a large family… and a large appetite. He likes substantial portions – so in his household, the ingredients are gathered in larger quantities.


Clean and devein the prawns. Make a mixture of salt, turmeric and Kashmiri red chilli powder. Coat the prawns in this mixture and keep aside for at least 30 minutes to marinate.

Soak the mustard seeds and poppy seeds in water for around 15 minutes. Then drain the water, add one green chilli and grind the seeds and the chilli into a paste.

Slit and deseed the remaining two green chillies.

Beat the curd.


Heat the Mustard Oil in a frying pan on Medium heat. When the oil reaches its smoking point, add the slit green chillies and sauté for a minute or so. Reduce the flame to Low and add the mustard-poppy-chilli paste.

Cook for around five minutes, stirring at intervals.

Add the prawns along with the beaten curd. Add salt to taste and cook for around 10 minutes. If you find the mustard gravy is too thick, add a little water to get the consistency that you prefer.

Turn off the flame and transfer the contents to a serving dish.

Boman Irani’s favourite Prawn Curry in a Mustard Gravy is now ready. Serve it hot. Most people (Boman included) love having this dish with steaming hot rice.

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