Saturday, 14 December 2013

Sorshe Chingri - Prawn with Mustard

Completely bored of prawns with onions and coconut milk, this time decided to cook 'sorshe chingri' or prawns with mustard paste and as usual I am not restricting myself to only mustard paste,  grinded some poppy seed and cashew nut as well with the mustard and used it to make the gravy.You must use mustard oil in this recipe, the pungent smell of the oil gives the dish some extra punch, specially the one I have added at the end of the cooking.




Ingredients:


  • Prawns - 500 gms, cleaned
  • Ginger Paste - 1 tsp
  • Mustard Paste - 3 tbsp
  • Poppy Seed paste - 1 tbsp
  • Cashew nut paste - 1 tsp
  • Green chilli paste - as per tolerance level
  • Mustard oil - as required
  • Panch foron ( Bengali five spice )
  • Salt, turmeric - as required
  • Sugar - a pinch

Marinate the prawns with salt and turmeric for 15 minutes. Fry the prawns lightly in mustard oil till it turns pink and keep aside.



Add some more oil, then add the panch foron, when it releases the aroma, add the ginger paste and fry for 1 minute over low heat. Add the mustard paste, poppy seed paste, green chili, salt, turmeric, cashew paste and the sugar and mix well. Fry over low heat for some time till it releases the oil by the side. 



Add a cup of hot water. When bubble comes out at the top, add the fried prawns and let it simmer for some time till the prawns are cooked.



 Adjust the seasoning. Add 1 tbsp of mustard oil at the end of the cooking and remove fro heat. 



Keep covered for 10 minutes and then serve with plain rice.




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