Shorshe chingri
Shorshe chingri, from above
Non vegWest Bengal

Shorshe chingri

Prawns in a sharp mustard sauce with green chillies. Ten minutes of cooking, a lifetime of loyalty.

30 minTime
28 gProtein each
hotSpice
Mustard and prawns2 chapters · 1 min read

Make it your way

Grandma's wayMustard, prawns, green chilli. Pure Bengal.
The original
249kcalsame
28 gproteinsame
1 gfibresame
30minutessame

Shorshe chingri as Bengali homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Prawns (shrimp)500 g medium prawns, cleaned
Turmeric (ground turmeric)1 tsp
Saltto taste
Mustard paste2½ tbsp, yellow and black mustard ground with green chilli
Mustard oil2½ tbsp, plus a drizzle
Nigella seeds½ tsp kalonji
Green chilli4, slit
Sugara pinch
Water½ cup

Method

5 steps
  1. 1Toss the prawns with half the turmeric and a little salt. Rest 10 minutes.
  2. 2Sear the prawns in smoking mustard oil for a minute. Lift out.
  3. 3In the same oil add kalonji and two chillies. Add the mustard paste loosened with water, the rest of the turmeric, salt and sugar.
  4. 4Return the prawns with the remaining chillies, cover and simmer until the sauce clings.
  5. 5Drizzle a teaspoon of raw mustard oil, cover for 2 minutes and serve with hot rice.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Shorshe chingri: a bread or rice, a side, something to drink and something sweet.

Bread or rice Luchi45 min
Bread or rice Basanti pulao45 min
On the side Aloo posto30 min
On the side Bengali aloo dum40 min
To drink Sol kadhi40 min
Something sweet Rasgulla60 min
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