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Narkol Chingri Bhorta
Coconut Prawn Mash
A flavorful and aromatic mash made from small prawns, fresh coconut, onions, garlic, and chilies, all pounded together with mustard oil. This dish is a staple in Bangladeshi cuisine, often served as a side with rice.
ð§ ææ
- 250 g Small prawns(shelled, deveined, and washed)
- 0.25 cup Fresh coconut(grated)
- 1 medium Onion(finely chopped)
- 10 cloves Garlic cloves
- 2 tsp Green chilies(chopped, adjust to taste)
- 3 whole Dried red chilies(optional, for extra heat)
- 2 tbsp Mustard oil
- 0.5 tsp Salt(or to taste)
- 2 tbsp Coriander leaves(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
In a pan, heat 1 tbsp of mustard oil over medium heat. Add the chopped onions and garlic cloves. Sauté until the onions are translucent and the garlic is fragrant, about 3-4 minutes.
- 2
Add the washed prawns and dried red chilies (if using) to the pan. Cook for about 5-7 minutes, stirring occasionally, until the prawns turn pink and are cooked through. Be careful not to overcook.
- 3
Transfer the cooked prawn mixture, along with the grated fresh coconut, chopped green chilies, remaining 1 tbsp of mustard oil, and salt, to a mortar and pestle (or a food processor). Pound or pulse until you achieve a coarse, mashed consistency. It should not be a fine paste.
- 4
Taste and adjust salt if necessary. Transfer the bhorta to a serving bowl.
- 5
Garnish with fresh coriander leaves and serve immediately with hot steamed rice.
ð¡ ããã®ã³ã
- âUse small, fresh prawns for the best texture and flavor.
- âIf you don't have a mortar and pestle, a food processor can be used, but pulse carefully to avoid over-processing into a paste.
- âAdjust the quantity of green chilies to your spice preference.
- âEnsure the mustard oil is fresh for the best aroma and taste.
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- Add a pinch of turmeric powder during the sautéing process.
- A squeeze of lime juice can be added at the end for a touch of tanginess.