Recipe detail

Fish Steamed prawns in mustard sauce

13.8. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: Indian

Program steps

  • Preheating:
  • 205 °C

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Golden touch
probe icon 180 °C
ventilator icon 50 %

take out the spices

time icon Termination by time
time icon 00:05 hh:mm
probe icon 80 °C
ventilator icon 50 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
white prawns, cleaned and peeled 24 pcs
ginger root, peeled and finely chopped 50 g
chili flakes 2 g
yellow mustard seed 3 g
poppy seeds 5 g
grated coconut 50 g
mustard oil 10 ml
black peppercorns 6 pcs
white peppercorns 6 pcs
stick cinnamon 1 pcs
turmeric powder 3 g

Nutrition and allergens


Nutritional value of one portion Value
Energy 0 kJ
Carbohydrate 0 g
Fat 0 g
Protein 0 g
Water 0 g


1. Set the oven on dry heat at 180°C using Golden
Touch Function
2. Soak the mustard seeds and poppy seeds for 30 minutes
3. Dry roast the white and black peppercorns along
with the cinnamon stick
4. Finely grind the spices using a pestle and mortar
5. Once soaked, also grind the mustard and poppy seeds
with the chilies, ginger and salt
6. Use the above mixture to run over the prawns
7. Combine the roast spice mix with the turmeric powder,
scraped coconut and a bit of water. Grind to a creamy
texture and finish with mustard oil
8. Set the oven on steam at 80°C
9. Pour the creamy turmeric and coconut mix over
the prawns and steam for 5 minutes, or until
the prawn has cooked

Recommended accessories

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GN container Stainless steel full