Doi Shorshe Chingri – Bengali Prawn Mustard Curry Recipe
Introduction
If you’re a fan of Bengali cuisine, then the Doi Shorshe Chingri – Prawn Mustard Curry – is a dish you absolutely must try. A perfect blend of mustard, yogurt, and prawns, this flavorful curry is as rich in taste as it is in tradition. The mustard paste combined with the slight tang of yogurt creates a unique, delightful gravy, while the prawns absorb all the aromatic spices and tangy flavors. This recipe brings out the true essence of Bengali cooking, where mustard plays a starring role.
Perfect for a lunch spread, serve this curry with steamed rice, Aloo Parwal Sabzi (potato and pointed gourd curry), and Mishti Doi (sweetened yogurt) for an unforgettable Bengali meal.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Prawns | 300 grams |
| Green Chillies (slit) | 2 |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Curd (Dahi / Yogurt) | 1/4 cup |
| Mustard oil | 1 tablespoon |
| Yellow mustard seeds | 1 tablespoon |
| Poppy seeds | 1/2 teaspoon |
| Green Chilli | 1 |
| Water | 1/4 cup |
| Salt | to taste |
Nutritional Information (Approximate per serving):
| Nutrient | Value (Per Serving) |
|---|---|
| Calories | 150 kcal |
| Protein | 18g |
| Carbohydrates | 5g |
| Fat | 7g |
| Fiber | 1g |
| Sodium | 250mg |
| Cholesterol | 95mg |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Bengali
Course: Lunch
Diet: Non-Vegetarian
Instructions:
-
Marinate the Prawns:
Begin by cleaning and deveining the prawns. Once cleaned, marinate them with salt, turmeric powder, and Kashmiri red chilli powder. Set them aside for a few minutes to allow the spices to infuse. -
Prepare the Mustard Paste:
Soak the yellow mustard seeds and poppy seeds in water for about 10 minutes. After soaking, grind the mustard seeds, poppy seeds, and the green chilli into a smooth paste, adding a little water as necessary. -
Cooking the Curry Base:
In a wok or deep pan, heat mustard oil over medium-high heat. Once the oil is hot, add the slit green chillies and cook them for a few seconds until they release their aroma. Then, lower the heat and add the freshly ground mustard-poppy seed paste. Stir the paste continuously and cook for about 5 minutes, allowing the mustard flavor to intensify. -
Cooking the Prawns:
Now, add the marinated prawns to the wok. Stir them gently to coat them well with the mustard paste. Add the salt to taste and the beaten curd (yogurt), mixing everything together. Cook the prawns on a low flame for about 10 minutes. -
Adjust the Gravy:
Add water gradually to adjust the consistency of the curry, ensuring it remains rich but not too thick. Taste the curry and adjust the seasoning, adding more salt or spices if required. -
Final Touches:
Once the prawns are cooked and the curry has reached the desired consistency, turn off the heat. Your Doi Shorshe Chingri is now ready to be served! -
Serving:
Transfer the curry to a serving bowl and serve hot with steamed rice. For an authentic Bengali meal, pair it with Aloo Parwal Sabzi and Mishti Doi for a complete feast.
Tips & Variations:
- Mustard Paste: You can adjust the consistency of the mustard paste by adding a little more water, depending on how thick or thin you prefer the gravy.
- Prawns: If you can’t find fresh prawns, frozen prawns can also be used, but ensure to thaw them properly before cooking.
- Serving Suggestions: This dish pairs beautifully with plain steamed rice, but you can also serve it with pulao or chapatis if preferred.
Conclusion
Doi Shorshe Chingri is a quintessential Bengali dish that brings together the rich flavors of mustard, curd, and fresh prawns. Whether you’re familiar with Bengali cuisine or discovering it for the first time, this recipe will transport you to the coastal kitchens of Bengal, where the love for mustard is as deep as the sea itself. It’s a simple yet exquisite way to elevate your lunch with authentic flavors, and it’s sure to impress anyone who tastes it.
