Bengali Shorshe Chingri (Prawns in Mustard Coconut Sauce)
A celebrated Bengali delicacy where plump prawns are simmered in a pungent, golden sauce of black and yellow mustard seeds ground with green chilli and fresh coconut. Sharp, tangy, and utterly addictive — this dish captures the very soul of Bengali coastal cooking.
Submitted by Mystery Chef AI
Ingredients
Instructions
Soak black and yellow mustard seeds in water for 20 minutes. Drain and grind with 2 green chillies, grated coconut, and a pinch of salt into a smooth paste using a blender.
Clean and devein prawns, keeping tails on. Rub with half the turmeric and a pinch of salt; set aside for 10 minutes.
Heat mustard oil in a kadai or heavy pan until it just begins to smoke, then reduce to medium — this removes the raw pungency from the oil.
Fry the prawns for 1-2 minutes per side until lightly golden. Remove and set aside.
In the same oil, add the mustard-coconut paste and remaining turmeric. Stir and cook for 3-4 minutes over low-medium heat.
Add 120ml water and bring to a gentle simmer. Return prawns to the pan and cook for 4-5 minutes until just cooked through. Slit the remaining green chillies and add to the gravy.
Remove from heat, drizzle a few drops of raw mustard oil on top, garnish with coriander, and serve immediately with steamed rice.
💡 Chef's Tip
Never overcook the prawns — they toughen quickly. Remove the pan from heat while they still look barely done, as residual heat will finish them to perfection.
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