A signature dish of coastal Bengal, Narkel Shorshe Chingri celebrates the region's love for seafood, mustard, and coconut. Juicy tiger prawns are simmered in a luscious gravy that's an enticing balance of pungent mustard, sweet coconut, and fiery green chillies. Despite its complex flavours, this curry is surprisingly quick to make. With some smart prep, you can have this restaurant-style delicacy on your plate in less than an hour.
Sunrise tip: To prevent the mustard paste from turning bitter, make sure you cook it on low heat and don't let it come to a boil. Gentle simmering is key to a well-rounded flavour.
Time: 10 minutes
Clean and devein the prawns. Pat them dry. In a bowl, sprinkle the prawns with Sunrise Turmeric powder and a pinch of salt.
Mix well to coat the prawns evenly. Set aside to marinate for 10 minutes.
Time: 15 minutes
Take a small bowl, add Sunrise Mustard Powder and mix them with a pinch of salt and warm water.
Mix the ingredients well and keep it aside for 15 minutes before use.
Time: 5 minutes
Heat Sunrise Mustard Oil in a pan and once it starts emitting smoke, add slitted green chillies, ginger-garlic paste, finely chopped onions and grated coconut.
Mix all the ingredients properly.
Then, add the mustard paste prepared in the above step, Sunrise Red Chilli powder and stir them well.
Time: 10 minutes
Add the marinated tiger prawns and mix gently to coat the prawns well with the masala.
Add some water and cook it while stirring for the next 5 minutes.
Time: 5 minutes
Add diced tomatoes and finish with a little Sunrise Mustard Oil and grated coconut.
Give it a gentle stir. Let the flavours meld for 5 minutes before serving.
Time: 2 minutes
Transfer the Narkel Shorshe Chingri to a serving bowl. Garnish with a couple of slit green chillies. Serve hot with steamed rice.
Side Dish: Steamed rice, Luchi (Bengali puffed bread)
Accompaniment: Sliced onions, Lime wedges