Bengali cuisine
Mustard Gravy
Seafood curry
Intermediate
For 4 people

Narkel Chingri Sorshe Posto: Spicy Mustard Prawns with Coconut


Narkel Chingri Sorshe Posto is a fiery Bengali prawn curry in a lustrous mustard-coconut gravy, seasoned with poppy seeds and green chillies. Juicy prawns simmer in this fragrant, warming sauce, absorbing its bold spices. The coconut lends a silken texture, while the mustard seeds and oil impart a signature pungency that defines this classic Bengali dish.

Ingredients

  • Prawns (cleaned, deveined)

    500 g
  • Mustard oil

    4 tbsp
  • Coconut (fresh, grated)

    1/2 cup
  • Green chillies

    4-5
  • Sunrise Shorshe Posto Powder

    1 tsp
  • Sunrise Mustard Powder

    1 tsp
  • Sunrise Haldi Powder

    1 tsp
  • Sunrise Kashmiri Mirch Powder

    1 tsp
  • Sunrise Kala Jeera

    1 tsp
  • Sugar

    1/2 tsp
  • Salt

    To taste
  • Water (lukewarm)

    2 cups
  • Fresh coriander leaves (chopped)

    For garnishing

Sunrise tip: You can make the flavours more complex by adding a pinch of Sunrise Lal Mirch Powder when marinating the prawns.

 

Steps

Step 1: Marinate the Prawns

Time: 5 minutes

In a bowl, mix 1/2 tsp turmeric powder and 1/2 tsp salt. Add the cleaned prawns and toss well to coat. Set aside to marinate for 10-15 minutes.

 

Step 2: Make the Coconut-Green Chilli Paste

Time: 5 minutes

Blend the grated coconut and green chillies with a little water until you get a thick, coarse paste. Keep aside.

 

Step 3: Fry the Prawns

Time: 4 minutes

Heat 2 tbsp mustard oil in a pan until smoking hot. Add the marinated prawns and fry for 2-3 minutes until golden. Remove from the pan and set aside.

 

Step 4: Prepare the Mustard-Coconut Gravy Base

Time: 6 minutes

In the same pan, heat 1 tbsp more mustard oil. Temper with Sunrise Kala Jeera and 1 slit green chilli. Once they sputter, add the coconut-green chilli paste. Fry for 2-3 minutes. Then add 1/2 tsp Sunrise Haldi Powder, 1 tsp Sunrise Kashmiri Mirch Powder, 1/2 tsp sugar and salt. Stir well and cook until the oil starts to separate.

 

Step 5: Make the Mustard-Poppy Seed Paste

Time: 3 minutes

In a small bowl, mix 1 tsp Sunrise Shorshe Posto Powder, 1 tsp Sunrise Mustard Powder, a pinch of Sunrise Haldi Powder, a pinch of salt, a splash of mustard oil and a little water to form a smooth paste. Let it rest for 2 minutes.

 

Step 6: Add Mustard-Poppy Seed Paste to Gravy

Time: 2 minutes

Pour this mustard-poppy seed paste into the pan with the coconut masala. Stir thoroughly to combine. Cook for 1-2 minutes.

 

Step 7: Add Water and Prawns

Time: 8 minutes

Pour in 2 cups of lukewarm water and mix well. Add the fried prawns. Cover and let simmer on low heat for 3-5 minutes until the prawns absorb the spicy flavours.

 

Step 8: Garnish and Serve

Time: 2 minutes

Remove the lid, stir in chopped coriander leaves and drizzle some mustard oil on top. Mix gently for a few seconds. Take off heat and serve hot.

 

Goes Best With

  • Side Dish: Steamed white rice, Bengali mixed vegetable chorchori

  • Accompaniment: Crisp papadums, fresh green salad, sliced cucumbers