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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.
For 4 servings
Prepare the Mustard Paste
Marinate and Fry the Prawns
Sauté the Aromatics
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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.
This bengali recipe takes 35 minutes to prepare and yields 4 servings. At 312.52 calories per serving with 28.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy
Simmer and Finish
Add 2-3 tablespoons of freshly grated coconut or coconut paste along with the mustard seeds while grinding for a richer, creamier gravy.
You can add diced potatoes or eggplants. Fry them separately until golden brown and add them to the gravy to simmer along with the prawns.
Increase the number of green chillies in the paste or add a pinch of red chilli powder along with the turmeric for extra heat.
This same gravy works wonderfully with fish like Hilsa (Ilish) or Rohu (Rui). Pan-fry the fish pieces first and then add them to the simmering gravy.
Prawns are a fantastic source of high-quality, low-fat protein, which is essential for muscle repair, growth, and overall body function.
Mustard oil is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which can help reduce bad cholesterol and support cardiovascular health.
Turmeric and mustard seeds contain compounds like curcumin and selenium, which have potent anti-inflammatory effects, helping to combat inflammation in the body.
Prawns are a good source of essential minerals like selenium, zinc, and iodine, which are vital for immune function and thyroid health.
A typical serving of Sarso Prawns (approximately 275g) contains around 350-450 calories, primarily depending on the amount of mustard oil used and the fat content of the prawns.
Yes, it can be a healthy dish. Prawns are an excellent source of lean protein and omega-3 fatty acids. Mustard oil contains heart-healthy monounsaturated fats. To make it healthier, use oil moderately and pair it with steamed rice and a side of salad.
Bitterness in mustard gravy usually comes from two things: over-grinding the seeds or over-cooking the paste. Grind the soaked seeds with a little salt and green chilli just until smooth. When cooking, add the paste on low heat and cook for only 2-3 minutes until the raw smell disappears.
While freshly ground paste gives the most authentic flavor, you can use a good quality store-bought Bengali mustard paste (kasundi). You may need to adjust the salt and chilli levels as kasundi is often pre-seasoned and more pungent.
Poppy seeds act as a thickener and add a subtle nutty flavor. If unavailable, you can grind 1 tablespoon of soaked cashews or a little coconut paste to achieve a similar creamy consistency for the gravy.