Bengali cuisine
prawn curry
Narkel Shorshe Chingri
Intermediate
For 2 people

Narkel Shorshe Chingri: A Mustard Prawn Delight


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.

Ingredients

  • Sunrise Mustard Powder

    2 tsp
  • Ginger-Garlic Paste

    2 tbsp
  • Sunrise Red Chilli Powder

    1 tsp
  • Sunrise Turmeric Powder

    1 tsp (for marination)
  • Coconut (grated)

    1/2 cup
  • Onion (finely chopped)

    1 large
  • Green Chillies (slitted)

    3-4
  • Tiger Prawns

    300 g
  • Sunrise Mustard Oil

    20 ml
  • Tomato (diced)

    1 small
  • Salt

    according to taste
  • Water

    as required

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.

 

Steps

Step 1: Marinate the Prawns

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.

 

Step 2: Prepare the Mustard Paste

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.

 

Step 3: Prepare the Base

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.

 

Step 4: Cook the Curry

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.

 

Step 5: Finishing Touches

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.

 

Step 6: Garnish and Serve

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.

 

Goes Best With

  • Side Dish: Steamed rice, Luchi (Bengali puffed bread)

  • Accompaniment: Sliced onions, Lime wedges