Wednesday, May 14, 2014

Sorshe Chingri | Prawn In Mustard sauce (Tawa Method)

Good Evening Friends !  Here is time to share one more traditional Bengali recipe of prawn or shrimp. Who does not love prawn? I think everyone. Kids are always happy to have prawn too. And Bengalis are all time food lovers. So in their food list prawn plays an important role too. You will laugh to here that prawn signifies one specific culture of Bengalis. "Ghoti" means the water pot , it is called to them who were living in west Bengal before the partition of Bengal. So earlier when any football match has been occurred with East Bengal , ghotis were present with there prawn symbol and East Bengalis were presents with the symbol of Hilsha Fish. Can you believe ? Yes its true. But It is just historic, now we all are same .

Anyway lets start about the prawn recipe. It is really a tempting , easy fish recipe I ever like. It has two directions to prepare. One is called Chingri Bhape and another one the simple kadai or tawa method.
In Bhape method it has to be keep in a tifin carrier with lid and steam into pressure cooker. But today sharing the simple one, follow the instruction exactly how to make it...Hope you will love it with Plain rice or Jeera rice. A typical Bengali food from my kitchen.

Sorshe Chingri / Prawn In mustard sauce


Recipe By : Nabanita Das
Preparation Time : 10 mins
Cooking Time : 10 mins
Serve : 4

Ingredients :

250 grms Prawns (devein and marinate with little salt and turmeric powder)
3 tbsp Mustard powder (readymade or mustard seeds paste)
1 tsp Jeera powder
1/2 tsp Red Chili Powder
2-3 Green chili Slit
1/2 tsp Onion seeds
4 tbsp Mustard oils
salt to taste
1/2 tsp Turmeric Powder


Cooking Method :

Make a paste of mustard powder,turmeric powder,red chili powder,jeera powder.
Heat 2 tbsp oil in a tawa fry marinated prawns little.
Now add one tbsp oil again to it .
Add green chili and onion seeds , when starts to splutter
Add the paste and shimmer the gas.
Wait until oils comes out then add fried prawns / shrimps and salt.
Cover for 1 mins.
And lastly add 1 tbsp raw mustard oil to it and cover again.
Serve with warm plain rice or Jeera rice.

3 comments:

Priya Suresh said...

Slurp, i cant resist to this delicious dish, very tempting prawn curry.

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