Go Back
Print
Sorshe Narkel Chingri/Mustard Coconut Prawn Curry

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.

Course Main Course
Cuisine Indian
Keyword gluten-free
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3 People
Author Chandrima

Ingredients

  • 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 (halved)
  • Turmeric powder
  • Salt to taste
  • ¼ tsp- Nigella seeds/Kalojire/Kalonji
  • ½ tsp- Kashmiri mirch powder / Red chilli powder
  • Mustard oil
  • ¾ tsp- Sugar

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. In a bowl mix the prawns with 1 tsp of turmeric powder and ½ tsp of salt, keep aside.

  5. 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.

  6. In the remaining oil temper with kalojire/nigella seeds.

  7. Add the sliced onions next, sauté on medium heat until light brown in colour.

  8. Now add ½ tsp turmeric powder and kashmiri mirch powder, mix well.

  9. Next, add ¾ cup water into this and stir.

  10. Add the mustard paste, poppy seeds- coconut paste, 2-3 halved green chillies, and salt to taste. Mix well and give the curry a quick boil.

  11. Reduce 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.

  12. Add sugar at the end, mix well and cook for a minute to dissolve.

  13. Your Shorshe Narkel Chingri is done. Serve hot with steamed rice, enjoy!