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    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