Doi Shorshe Chingri - Prawn Mustard Curry Recipe
A non-veg Bengali Recipes recipe with prawns, green chillies - slit, turmeric powder (haldi). Ready in 35 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
- 1
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
prawns(300 grams)turmeric powder (haldi)(1/4 teaspoon)kashmiri red chilli powder(1 teaspoon)mustard oil(1 tablespoon)yellow mustard seeds(1 tablespoon)green chilli(1)salt - to taste - 2
Soak the mustard and poppy seeds in water for ten minutes and grind along with green chillies and water to a smooth paste
green chillies - slit(2)kashmiri red chilli powder(1 teaspoon)mustard oil(1 tablespoon)yellow mustard seeds(1 tablespoon)poppy seeds(1/2 teaspoon)green chilli(1)water(1/4 cup) - 3
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
green chillies - slit(2)kashmiri red chilli powder(1 teaspoon)mustard oil(1 tablespoon)yellow mustard seeds(1 tablespoon)green chilli(1) - 4
Cook for 5 minutes on a medium flame, stirring occasionally
- 5
Add the prawns, salt and the beaten curd and cook the Doi Shorshe Chingri on low flame for another 10 minutes
prawns(300 grams)curd (dahi / yogurt)(1/4 cup)salt - to taste - 6
Adjust the consistency of the Doi Shorshe Chingri gravy by adding water
water(1/4 cup) - 7
Check the salt and spices and adjust to suit your taste
salt - to taste - 8
Once done, turn off the heat and transfer the Doi Shorshe Chingri to a serving bowl and serve hot
- 9
Serve Doi Shorshe Chingri with Steamed Rice , Aloo Parwal Sabzi and Mishti Doi Recipe for a delicious meal
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Doi Shorshe Chingri - Prawn Mustard Curry Recipe
A non-veg Bengali Recipes recipe with prawns, green chillies - slit, turmeric powder (haldi). Ready in 35 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Directions
9 steps- 1
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
prawns(300 grams)turmeric powder (haldi)(1/4 teaspoon)kashmiri red chilli powder(1 teaspoon)mustard oil(1 tablespoon)yellow mustard seeds(1 tablespoon)green chilli(1)salt - to taste - 2
Soak the mustard and poppy seeds in water for ten minutes and grind along with green chillies and water to a smooth paste
green chillies - slit(2)kashmiri red chilli powder(1 teaspoon)mustard oil(1 tablespoon)yellow mustard seeds(1 tablespoon)poppy seeds(1/2 teaspoon)green chilli(1)water(1/4 cup) - 3
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
green chillies - slit(2)kashmiri red chilli powder(1 teaspoon)mustard oil(1 tablespoon)yellow mustard seeds(1 tablespoon)green chilli(1) - 4
Cook for 5 minutes on a medium flame, stirring occasionally
- 5
Add the prawns, salt and the beaten curd and cook the Doi Shorshe Chingri on low flame for another 10 minutes
prawns(300 grams)curd (dahi / yogurt)(1/4 cup)salt - to taste - 6
Adjust the consistency of the Doi Shorshe Chingri gravy by adding water
water(1/4 cup) - 7
Check the salt and spices and adjust to suit your taste
salt - to taste - 8
Once done, turn off the heat and transfer the Doi Shorshe Chingri to a serving bowl and serve hot
- 9
Serve Doi Shorshe Chingri with Steamed Rice , Aloo Parwal Sabzi and Mishti Doi Recipe for a delicious meal
About this recipe
A non-veg Bengali Recipes recipe with prawns, green chillies - slit, turmeric powder (haldi). Ready in 35 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
