A classic Bengali delicacy featuring juicy prawns simmered in a sharp, pungent mustard seed gravy. This authentic Shorshe Chingri is a flavor explosion, perfect for a special meal with steamed rice.
Prep15 min
Cook20 min
Soak20 min
Servings4
Serving size: 1 serving
317cal
29gprotein
9gcarbs
Ingredients
500 g Prawns (Medium-sized, cleaned and deveined)
0.25 cup Mustard Oil
2 tbsp Black Mustard Seeds
1 tbsp Yellow Mustard Seeds
1 tbsp Poppy Seeds (Also known as Posto or Khus Khus)
5 pcs Green Chillies (3 for paste, 2 slit lengthwise)
1 tsp Turmeric Powder (Divided into two 1/2 tsp portions)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Sarso Prawns, Steamed Basmati Rice and Kachumber Salad
Tangy, aromatic Sarso Prawns with rice and a fresh salad – a protein-packed and gut-friendly delight!
This bihari dish is perfect for lunch. With 626.2399999999999 calories and 35.66g of protein per serving, it's a muscle-gain option for your meal plan.
19gfat
1 pcs Onion (Medium, finely chopped)
1 tsp Ginger Paste
1 tsp Garlic Paste
1 pcs Tomato (Medium, pureed)
2 tbsp Curd (Whisked until smooth)
0.5 tsp Sugar
1 cup Water (Warm, plus 2-3 tbsp for grinding paste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Mustard Paste
Soak the black mustard seeds, yellow mustard seeds, and poppy seeds in warm water for at least 20 minutes. This helps soften them and reduces bitterness.
Drain the water and transfer the soaked seeds to a grinder jar.
Add 3 green chillies, a pinch of salt, and 2-3 tablespoons of water. Grind to a very smooth paste. Set aside.
2
Marinate and Fry the Prawns
In a bowl, combine the cleaned prawns with 1/2 tsp of turmeric powder and 1/2 tsp of salt. Mix well and let it marinate for 10-15 minutes.
Heat the mustard oil in a pan or kadai over medium-high heat until it is aromatic and just begins to smoke. Reduce the heat slightly.
Carefully add the marinated prawns and shallow fry for 1-2 minutes, turning once, until they turn pink and curl up. Do not overcook.
Remove the prawns with a slotted spoon and keep them aside.
3
Sauté the Aromatics
In the same oil, add the nigella seeds (kalonji) and the 2 slit green chillies. Let them sizzle for about 30 seconds.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Add the ginger paste and garlic paste. Cook for another minute until the raw aroma disappears.
4
Build the Gravy
Stir in the tomato puree, the remaining 1/2 tsp of turmeric powder, and the remaining salt. Cook for 3-4 minutes until the oil begins to separate from the masala.
Reduce the heat to low. Add the prepared mustard paste and cook for just 2-3 minutes, stirring continuously. Cooking it for too long or on high heat will make it bitter.
Add the whisked curd and sugar. Mix quickly and continuously to prevent the curd from splitting. Cook for one more minute.
5
Simmer and Finish
Pour in 1 cup of warm water and stir to combine everything. Bring the gravy to a gentle simmer.
Add the fried prawns back to the pan. Mix gently to coat them in the gravy.
Cover and simmer on low heat for 2-3 minutes, allowing the prawns to absorb the flavors of the gravy.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving for the flavors to meld.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
