Shorshe Chingri / Prawns in Mustard Sauce

Shorshe Chingri is a typical Bengali delicacy. We also know it as bhapa chingri or steamed prawns. It is jumbo prawns in mustard paste. It is suppose to be hot and extremely tasty. For me you eat with steamed rice that’s it.

Ingredients

• Jumbo prawns / Tiger Prawns – 1 kg
• Mustard seeds – ½ cup
• Green chilies – 7 to 8
• Turmeric powder – 3 tsp
• Sugar – 1 tsp
• Cashew paste – 3 tsp
• Mustard Oil – ½ cup
• Salt to taste

Clean, de-vein and cut the head and tails of the prawns. Mix it with turmeric and salt. Keep aside. Soak mustard seeds in water and a little bit salt for more than 1 hour otherwise it will be bitter to taste. Now grind the mustard seeds along with 4 to 5 chilies and a pinch of salt. Keep aside.

Gas version:In a tight lid box grease mustard oil. Mix in the prawns, mustard paste and cashew paste. Add raw mustard oil and one or two slit green chilies. Pour water in the pressure cooker. Put the box inside the cooker in a stand. Make sure the water doesn’t go inside the box. Wait for two whistles.
Garnish with slit green chilies. Serve hot.

Microwave version:Take a microwave safe bowl. Grease a little with mustard oil. Mix in the prawns, mustard paste and cashew paste. Add raw mustard oil and one or two slit green chilies. Cook the prawns for 12-15 minutes on a High.
Garnish with slit green chilies. Serve hot.

Eat with basmati rice or even polau.