Shorshe Narkel Chingri is one of my favourite Bengali dishes to cook with prawns. Mustard oil and mustard paste are the key ingredients of this dish, the freshly grated coconut adds a beautiful texture, and natural mild sweetness here while the poppy seeds paste balances out the strong pungency of mustard in just the right way according to your liking. It’s a popular dish, and the recipes may vary from home to home, I’m sharing my version here, the way I love to cook Sorshe Narkel Chingri for my family.
I don’t prefer adding sugar in those Bengali dishes where mustard seeds paste is involved but if you like you can add a little sugar to the curry at the end of cooking according to your taste. Many people don’t add onion in this curry, but lightly roasted onion in mustard oil helps to bring out the robust flavour here, so, I always add onion into this dish. Served as a main course Mustard Coconut Prawn Curry is easy to cook and tastes great with steamed rice. I hope you’ll enjoy cooking this Bengali delicacy for your family and friends, don’t forget to share your experience with me. 🙂
Shorshe Narkel Chingri / Mustard Coconut Prawn Curry
Shorshe Narkel Chingri is a popular Bengali delicacy. Mustard oil and mustard paste are the key ingredients of this dish. Easy to cook, this prawn curry served as a main course with steamed rice for a blissful eating experience.
- 400g- Chingri/Prawn (I used medium sized prawns)
- 1½ tbsp- Mustard paste
- Poppy seeds paste
- ½ cup- Fresh grated coconut
- 1 medium sized- Onion (thinly sliced)
- 3-4- Green chillies
- Turmeric powder
- ¼ tsp- Nigella seeds/Kalojire/Kalonji
- ½ tsp- Kashmiri mirch powder/Red chilli powder
- Mustard oil
Wash and grind 20g (approximately) poppy seeds in a food processor with one green chili and water. The paste will be thick, not watery. So, stop the food processor in between and keep adding a little amount of water. Finally, it will form a smooth paste. Now add the grated coconut into this, blitz again, the mixture will become coarse, keep aside.
In a strainer add 2 tbsp of yellow and 2 tbsp black mustard seeds (50:50), wash under running water, and grind with one green chilli to a smooth paste by using your food processor. From this mustard paste use 1½ tbsp for making the Prawn Curry. You can use the rest of the paste for making mustard-based fish or vegetable curries.
Or else, you can use ready to use mustard powder (Sunrise brand). If cooking with the mustard seeds powder, use 1½ tbsp of it and follow the package instructions for dissolving.
In a bowl mix the prawns with 1 tsp of turmeric powder and ½ tsp of salt, keep aside.
Heat ½ cup of mustard oil in a deep frying pan/kadai. Start shallow frying the prawns on medium heat for 1-2 minutes, you can add 4-5 prawns at a time. Keep aside the shallow fried prawns.
In the remaining oil temper with nigella seeds. Add the sliced onions next, sauté on medium heat until light brown in colour. Lower the heat, add ¾ cup water into this, now add the mustard paste, poppy seeds- coconut paste, 2-3 slitted green chillies, ½ tsp turmeric powder, salt to taste, and kashmiri mirch powder. Mix well, and give it a quick boil on high heat.
Lower the heat, add the prawns and cook uncovered for 4-5 minutes. Check salt, and adjust the consistency of the curry at this stage. You can add some hot water if the curry is thickening too much. For this dish, the curry should be medium thick in consistency.
Your Shorshe Narkel Chingri is done. Serve hot with steamed rice, enjoy!