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Kitchen Mai

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Resting time 15 minutes
Total Time 50 minutes
Servings: 5 people
Course: Dinner, Lunch
Cuisine: Bengali, Indian
Calories: 242
Ingredients Equipment Method Notes

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

Equipment

  • Shallow cooking pot with lid

Method
 

  1. 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
  2. In a mixing bowl, mix this mustard-coconut paste with the prawns well and set this aside for 15-20 minutes
  3. 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
  4. 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
  5. 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!
    "Sorshe narkel chingri (Mustard coconut prawn curry) - www.kitchenmai.com"

Notes

  • 1 cup = 250 millilitres
  • tbsp - tablespoon
  • tsp - teaspoon