Shorshe Posto Chingri Recipe

About this recipe

A classic Bengali dish combining prawns with mustard and poppy seed paste, cooked in mustard oil for a flavorful, aromatic lunch.

Ingredients

• 500 g Prawns
• - Mustard Seeds
• 250 Gms Poppy Seeds
• 500 ml Water
• 250g Green Chilli
• 20 g Turmeric Powder
• 200 ml Mustard Oil
• 10G Salt

Instructions

1. Step 1: Grind the soaked mustard seeds and poppy seeds into a smooth paste using a small amount of water.
2. Step 2: Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
3. Step 3: Add cleaned prawns to the pan and stir-fry for 2-3 minutes until they turn pink. Remove and set aside.
4. Step 4: In the same pan, add the mustard-poppy seed paste, turmeric powder, and slit green chilies. Cook for 3-4 minutes on medium heat.
5. Step 5: Add water to adjust consistency and bring the mixture to a gentle boil.
6. Step 6: Return the prawns to the pan, season with salt, and cook for another 5 minutes until prawns are fully coated and cooked through.
7. Step 7: Remove from heat, drizzle with a little raw mustard oil for extra flavor, and serve hot with steamed rice.