Shrimp in Mustard & Coconut milk gravy/ “Shorshe Chingri”
Shrimp in Mustard & Coconut milk gravy/Shorshe Chingri has a taste that is unique to Bengal. The subtle sweetness of coconut milk with a hint of heat from the mustard, green chillies and mustard oil is the signature of this dish. One of my favourite recipes.
A pure Bengali delicacy!
I tasted the best ever “shorshe chingri” in this country at Gargi’s (my friend turned family at Ohio). Although its hard to recreate the exact taste (she still has the magic dust), inspired from her recipe, I cooked it for lunch today!
Ingredients:
- Shrimp- 250 gm to 300 gm
- Mustard oil- 3 tablespoons
- Red chili powder- 1/2 teaspoon
- Turmeric powder- 1/2 teaspoon (marination)+ 1/2 teaspoon for cooking
- Mustard powder/ Mustard paste- 3 to 4 teaspoons
- Salt- To taste
- Green chili- 2 to 4 (slit)
- Coconut Milk- 1 and 1/2 cup
- Warm water- 1/2 cup
Cooking Method:
- Marinate the deveined and cleaned shrimps in turmeric powder & salt for 15mins
- Make a paste of mustard powder, red chili powder, turmeric powder & salt in 1/2 cup of warm water and let it rest for 30 mins.
- In a hot pan, add 2 tablespoons of mustard oil and shallow fry the shrimps. On turning orange remove the shrimps and keep aside.
- In the remaining oil add green chillies & the paste you prepared in Step 2. Fry the paste for 4-5 mins in medium heat, add coconut milk. Let it come to a gentle boil.
- Add the fried shrimps, adjust the salt & thickness of the gravy. Add water if you need to and simmer for 3-5 minutes. Now pour 1 tablespoon of raw mustard oil. Mix well.
- Switch off the heat, and add more green chillies if you like. It gives the dish a beautiful flavor. Cover and rest for 10 minutes before serving.
Serve hot with steamed rice!.
