Sorshe narkel chingri (Mustard coconut prawn curry)
A delicious Bengali prawn curry made in a mustard seed and grated coconut paste that tastes blissful with steaming hot rice!
Equipment
- Shallow cooking pot with lid
Ingredients
- 700 g king prawns cleaned and washed
- 3 tbsp mustard seeds soaked in water for 30 minutes
- ½ cup coconut grated
- ¼ cup yoghurt
- 1 tbsp poppy seeds optional
- 1 tbsp turmeric powder
- 1 tsp red chilli powder
- 3-4 fresh chilies
- 1 tsp nigella seeds kalo jeere
- 3 tbsp mustard oil
- 1 tsp sugar
- salt to taste
Instructions
- Drain the mustard seeds and add them to a mixer grinder along with all the other ingredients (except the oil) and blend to a smooth paste
- In a mixing bowl, mix this mustard-coconut paste with the prawns well and set this aside for 15-20 minutes
- Heat your cooking pot with the mustard oil until it smokes, then lower the flame and add the nigella seeds. Pour in the marinade along with the prawns
- Wash your mixing bowl with ¼ cup water and add to your cooking pot (so that you don't waste any of the marinade). Cover and cook over a medium flame for 15-17 minutes
- Remove from flame and drizzle over a tablespoon of mustard oil and serve your delicious sorshe narkel chingri (mustard coconut prawn curry) with steamed rice and a lime wedge on the side. Enjoy!
Notes
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon