Authentic Bengali Shorshe Chingri Recipe | Mustard Paste Shrimp

Chingri or Shrimp with mustard paste is spicy dish with a distinct taste of mustard, it is an easy and quick dish to make and is delicious eaten with some boiled rice. You can use any kind of Shrimp you have, big or small. In this recipe I have used medium sized shrimp.

*How to make the mustard paste:

Soak 2 tablespoons of yellow mustard seeds in half a cup of water, (or you can take half yellow and half black mustard seeds if you like more pungent flavour of mustard) . Drain out the water with the help of a sieve before grinding .

Put the mustard seeds into a grinder with 1 green chilli and a pinch of salt, add 2 tablespoons of water and grind it into a thick paste. Then use the amount given in the recipe.

If you don’t have a grinder that can grind with liquid you can use a coffee grinder. For the coffee grinder you have to Grind 3 tablespoons of mustard seeds first into a powder and then soak it with about 2 or 3 tablespoons of water for at least 15 minutes,to make a paste before using it

The Shrimp or Chingri

Whether you use small shrimp or the bigger ones, the first thing we do is clean and wash them very well. First remove the shell keeping the heads and the tail on. Then cut out and discard the antennas and the legs. Or you can discard the whole head. Along the centre back of the shrimp’s body you will see a black line, make a slit along the line and remove the thin black thread like thing. Now wash the shrimps thoroughly. Drain out as much water as possible and sprinkle some salt and turmeric powder on the shrimps, rub the salt and turmeric powder all over the shrimp and cover and keep aside . OR you can buy already cleaned Shrimps which you only need to wash and add the turmeric powder and salt to it.

Ingredients

• Chingri or Shrimp. 200g
• Sorshe tel or Mustard Oil 2 to 3 Tablespoons
• *Sorshe bata or *Mustard Paste 1&1/2 Tablespoons
• Noon or Salt 1/2 tsp
• Holud or Turmeric powder 1/4 teaspoon
• Knancha lonka or Green chilies 2 slit

Method

• In a microwave safe dish arrange the shrimps or chingri maach.
• Add the Mustard paste, salt and turmeric powder, and slit green chillies. Pour in the mustard oil.
• Mix all the paste etc with the shrimps well. All the pieces should be covered with it. If you want extra gravy you can add 2 tablespoons of water. I usually don’t because there is water in the paste.
• Cover with a plastic wrap and put it in the microwave . Cook on full power for 3 minutes, then take the dish out of the microwave, take off the cling wrap and flip the shrimps. Put the wrap back on and pop the dish into the microwave again for 2 minutes.
• The Shorshe Chingri or Shrimp in mustard sauce is ready. Serve with some plain boiled rice.

Authentic Bengali Shorshe Chingri Recipe | Mustard Paste Shrimp

This is flavourful shrimp dish, Chingri or Shrimp with mustard paste, is quick and easy to prepare. Soak mustard seeds, grind with green chilli and salt to make the paste. Clean and season the shrimp with turmeric and salt, then mix with mustard paste, turmeric, salt, green chilies, and mustard oil. Microwave for a delicious meal.

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Prep Time 1 hour hr

Cook Time 5 minutes mins

0 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 2 persons

Course: Main, Main Course

Cuisine: Bengali , Indian, Bengali., Indian

Ingredients Equipment Method

Ingredients

  

• 200 grams Shrimps or Chingri Cleaned and washed
• 3 Tbsp Mustard oil or Shorshe tel
• 1&1/2 Tbsp Mustard Paste or Sorshe Bata
• 1/2 tsp. Salt
• 1/4 tsp. Turmeric powder
• 4 or 5 whole Green Chillies slit the chillies

Equipment

• 1 Grinder
• 1 microwave safe dish with lid

Method

 

1. *How to make the mustard paste:
2. Soak 2 tablespoons of yellow mustard seeds in half a cup of water, (or you can take half yellow and half black mustard seeds if you like more pungent flavour of mustard) . Drain out the water with the help of a sieve before grinding .
3. Put the mustard seeds into a grinder with 1 green chilli and a pinch of salt, add 2 tablespoons of water and grind it into a thick paste. Then use the amount given in the recipe.
4. If you don’t have a grinder that can grind with liquid you can use a coffee grinder. For the coffee grinder you have to Grind 3 tablespoons of mustard seeds first into a powder and then soak it with about 2 or 3 tablespoons of water for at least 15 minutes,to make a paste before using it

preparation steps

Whether you use small shrimp or the bigger ones, the first thing we do is clean and wash them very well. First remove the shell keeping the heads and the tail on. Then cut out and discard the antennas and the legs. Or you can discard the whole head. Along the centre back of the shrimp’s body you will see a black line, make a slit along the line and remove the thin black thread like thing. Now wash the shrimps thoroughly. Drain out as much water as possible and sprinkle some salt and turmeric powder on the shrimps, rub the salt and turmeric powder all over the shrimp and cover and keep aside . OR you can buy already cleaned Shrimps which you only need to wash and add the turmeric powder and salt to it.

How to make the sorshe chingri

1. In a microwave safe dish arrange the shrimps or chingri maach.
2. Add the Mustard paste, salt and turmeric powder, and slit green chillies. Pour in the mustard oil.
3. Mix all the paste etc with the shrimps well. All the pieces should be covered with it. If you want extra gravy you can add 2 tablespoons of water. I usually don’t because there is water in the paste.
4. Cover with a plastic wrap and put it in the microwave . Cook on full power for 3 minutes, then take the dish out of the microwave, take off the cling wrap and flip the shrimps. Put the wrap back on and pop the dish into the microwave again for 2 minutes.
5. The Shorshe Chingri or Shrimp in mustard sauce is ready. Serve with some plain boiled rice.