Sorshe chingri (Mustard prawn) is a yummy traditional Bengali cuisine from India. I used Indian scampi or small lobster polpularly known as golda chingri in Bengal. Though traditional mustard prawn or sorshe chingri has very thick gravy, but nowadays due to all health hazards I tried a light but very delicious version of sorshe chingri. I hope you all will like it.
Preparation time 10 minutes
Cooking time 10 minutes
Golda chingri / Indian scampi 4 Sorshe bata/Mustard paste 1 tbsp Posto bata/ Poppy seed paste ½ tbsp Coconut paste 1/4 tsp (optional) Coconut milk 2 tbsp Green chilly paste 1 tsp or totaste Red chilli powder a pinch Turmeric powder 1/4 tsp Garam masala powder a pinch Juice of ginger and garlic 1tsp Mustard oil 1 tbsp and ½ tsp Sugar two pinch Salt to taste
First clean and devein the prawn then marinate it with a pinch of salt and turmeric powder.
Heat a table spoon of mustard oil in a skillet. Slightly fry the prawn. Then keep aside. Meanwhile in a small bowl take mustard paste, poppy seed paste,coconut paste, green chili paste,turmeric powder, salt, and sugar, juices of ginger and garlic and ¼ cup of water. Add this spice mixture to the hot oil and stir for 2 minute. Then add slightly fried prawn and mix in such a way so that all the spices get well coated with the prawn. Now add ½ cup of water or little more if needed. Then let it cook for 3 to 4 minutes. Let it come to boil adjust seasoning and then add coconut milk and a pinch of garam masala powder. Mix well. Put off the flame and then drizzle a little mustard oil and cover with a lid and give 5 minutes standing time. Serve with hot plain steamed basmati rice.