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Shorshe Chingri
Shrimp in Mustard Gravy
A beloved Bengali delicacy, Shorshe Chingri features plump shrimp cooked in a pungent and flavorful gravy made from mustard paste, green chilies, and a hint of turmeric. It's a dish that embodies the bold flavors of Bengali cuisine.
🧂 सामग्री
- 400 g Medium shrimp(peeled and deveined)
- 3 tbsp Yellow mustard seeds
- 1 tbsp Black mustard seeds
- 3 pieces Green chilies(adjust to taste)
- 1.5 tsp Turmeric powder
- 1 tsp Salt(or to taste)
- 4 tbsp Mustard oil
- 0.5 tsp Nigella seeds (Kalonji)
- 0.5 cup Water
👨🍳 निर्देश
- 1
Soak yellow and black mustard seeds in warm water for about 15-20 minutes. Drain and grind them into a fine paste with green chilies and a little water.
- 2
In a bowl, marinate the shrimp with 1 tsp turmeric powder and salt. Set aside.
- 3
Heat 2 tbsp of mustard oil in a pan over medium heat. Add nigella seeds and let them splutter.
💡 पेशेवर सुझाव: Nigella seeds add a distinctive aroma. - 4
Add the ground mustard paste to the pan. Stir and cook for 2-3 minutes, being careful not to burn the paste.
- 5
Add the remaining 1 tsp turmeric powder and salt. Pour in about half a cup of water and bring the mixture to a simmer, creating a gravy.
💡 पेशेवर सुझाव: The consistency of the gravy can be adjusted with more water. - 6
Gently add the marinated shrimp to the simmering gravy. Cook for about 5-7 minutes, or until the shrimp turn pink and are cooked through.
- 7
Drizzle the remaining 2 tbsp of mustard oil over the dish just before serving. Stir gently and let it rest for a minute.
💡 पेशेवर सुझाव: The final drizzle of raw mustard oil enhances the flavor and aroma.
💡 पेशेवर सुझाव
- ✓Do not overcook the shrimp, as they can become rubbery.
- ✓Soaking mustard seeds helps in grinding them into a smooth paste and reduces bitterness.
- ✓Adjust the number of green chilies according to your spice preference.
✨ रूपांतरण के विचार
इस रेसिपी के अपने संस्करण के लिए प्रेरणा
- Add a tablespoon of poppy seed paste along with mustard paste for a richer gravy.
- A pinch of sugar can be added to balance the pungency of the mustard.