Shorshe Narkel Chingri (Prawns with Grated Coconut and Mustard Paste)
Shorshe Narkel Chingri. Succulent prawns. The sweetness of grated coconut. The zing of mustard. Yet another ancient recipe thats quintessentially Bengali !!
Ingredients
- 5-6 golda chingri or jumbo prawns de-shelled and de-veined
- 2 tbsp yellow mustard seeds
- 1/2 tbsp black mustard seeds
- 3/4 cup coconut freshly grated and ground to a coarse paste
- 1 tsp turmeric powder
- 8-9 green chilies slit
- 1 tsp sugar
- 4-5 tbsp mustard oil
- salt to taste
Instructions
- Marinate the prawns with salt and a pinch of turmeric, keep aside.
- Soak the black and yellow mustard seeds in warm water for 15 odd minutes. Drain the water and grind to a smooth paste along with 4-5 green chilies.
- In a big bowl, take the mustard paste, 1/2 a cup of coconut paste, turmeric powder and 3 tbsp mustard oil. Sprinkle in the sugar and salt, give it a hearty mix.
- Add the prawns to the same bowl, throw in the green chilies. Coat the prawns evenly with the masala.
- Heat a kadai, add the prawns along with the masala. Cook over a low flame for 10-15 minutes or till the prawns are just cooked. Remove from heat.
- Adjust seasonings. Finish with the remaining grated coconut and mustard oil. Give it a hearty stir, allow to rest for another 5-7 minutes.
- Serve hot with rice.
