Doi Shorshe Chingri - Prawn Mustard Curry Recipe

Name: Doi Shorshe Chingri - Prawn Mustard Curry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 300 g Shrimp (300 grams Prawns); 3 pieces Green Chili (2 Green Chillies slit + 1 Green Chilli); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 1 tsp Kashmiri Red Chili Powder (1 teaspoon Kashmiri Red Chilli Powder); ¼ cup Yogurt (1/4 cup Curd (Dahi / Yogurt)); 1 tbsp Mustard Oil (1 tablespoon Mustard oil); 1 tbsp Yellow Mustard Seed (1 tablespoon Yellow mustard seeds); ½ tsp Poppy Seeds (1/2 teaspoon Poppy seeds); ¼ cup Water (1/4 cup Water); 0 pieces Table Salt (Salt to taste)

Doi Shorshe Chingri - Prawn Mustard Curry Recipe - Fish Recipes (Indian)

35 minIndian

Servings4

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Pescatarian
Halal
Egg Free

Steps

1To begin making Doi Shorshe Chingri - Bengali Prawn Mustard Curry Recipe first clean and devein the prawns and marinate it with salt, turmeric, chilli powder and keep aside.
2Soak the mustard and poppy seeds in water for ten minutes and grind along with green chillies and water to a smooth paste.
3Next heat mustard oil in a wok and once the mustard oil is hot add the slit green chillies, lower the heat and add the mustard paste.
4Cook for 5 minutes on a medium flame, stirring occasionally.
5Add the prawns, salt and the beaten curd and cook the Doi Shorshe Chingri on low flame for another 10 minutes.
6Adjust the consistency of the Doi Shorshe Chingri gravy by adding water. Check the salt and spices and adjust to suit your taste.
7Once done, turn off the heat and transfer the Doi Shorshe Chingri to a serving bowl and serve hot.
8Serve Doi Shorshe Chingri with Steamed Rice , Aloo Parwal Sabzi and Mishti Doi Recipe for a delicious meal.