Doi Shorshe Chingri - Prawn Mustard Curry Recipe
Doi Shorshe Chingri or Bengali Prawn Mustard Curry Recipe is a comforting delicious prawns curry made in a creamy mustard gravy. This simple recipe of prawns in mustard sauce goes well with hot steamed rice. Make Doi Shorshe Chingri for your weekend lunch.
Doi Shorshe Chingri - Bengali Prawn Mustard Curry Recipe is a popular Bengali Recipe where fresh prawns are marinated in turmeric and chilli powder and then cooked in a mustard, poppy seed gravy. A few simple ingredients go into this dish but it makes the gravy extremely flavourful.
Try our other Prawns recipe:
- 300 grams Prawns
- 2 Green Chillies , slit
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Kashmiri Red Chilli Powder
- 1/4 cup Curd (Dahi / Yogurt)
- 1 tablespoon Mustard oil For the Mustard Paste
- 1 tablespoon Yellow mustard seeds
- 1/2 teaspoon Poppy seeds
- 1 Green Chilli
- 1/4 cup Water
- Salt , to taste
How to make Doi Shorshe Chingri - Prawn Mustard Curry Recipe
To 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.
Soak the mustard and poppy seeds in water for ten minutes and grind along with green chillies and water to a smooth paste.
Next 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.
Cook for 5 minutes on a medium flame, stirring occasionally.
Add the prawns, salt and the beaten curd and cook the Doi Shorshe Chingri on low flame for another 10 minutes.
Adjust the consistency of the Doi Shorshe Chingri gravy by adding water. Check the salt and spices and adjust to suit your taste.
Once done, turn off the heat and transfer the Doi Shorshe Chingri to a serving bowl and serve hot.