Shorshe Chingri Bhaat (Mustard Prawns With Steamed Rice) Recipe

About this recipe

A classic Bengali dish featuring prawns cooked in a mustard and mustard oil-based gravy, served with fragrant steamed rice. This low-calorie, protein-rich recipe balances flavors beautifully, perfect for a weight-loss lunch.

Ingredients

• 500 g Prawns
• - Black Mustard Seeds(Rai/Mustard) - 50gm
• 100 g Yellow Mustard Seeds
• 500 ml Water
• 250g Green Chilli
• 200 ml Mustard Oil
• 20 g Turmeric Powder
• 10G Salt
• 500 G Sugar
• 1 kg Basmati Rice

Instructions

1. Step 1: Prepare the mustard paste by grinding soaked black mustard seeds, yellow mustard seeds, 2 green chilies, and a pinch of salt into a smooth paste. Add a small amount of water if needed.
2. Step 2: Marinate the prawns with turmeric powder and a pinch of salt. Set aside for 10 minutes.
3. Step 3: Heat mustard oil in a pan until it reaches its smoking point. Lower the heat and fry the marinated prawns lightly for 1-2 minutes. Remove and set aside.
4. Step 4: In the same pan, add the mustard paste, turmeric powder, and salt. Stir well and cook for 2-3 minutes on medium heat.
5. Step 5: Add water to the pan and bring the mixture to a gentle simmer. Add the fried prawns and cook for another 5-7 minutes until the prawns are tender and the gravy thickens slightly.
6. Step 6: Add sugar and slit green chilies to balance the flavors. Give it a final stir and turn off the heat.
7. Step 7: While the curry is cooking, prepare steamed rice. Cook the soaked basmati rice in boiling water with a pinch of salt until tender. Drain and fluff the rice.
8. Step 8: Serve the Shorshe Chingri hot with steamed rice.