Shorshe Narkol Chingri Recipe - A Bengali Style Shrimps Cooked in Coconut and Mustard Gravy

Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent. Bengalis are somewhat unique in their food habits in that nearly every community will eat meat or fish. The nature and variety of dishes found in Bengali cooking are unique even in India.

Fresh water fish is one of its most distinctive features; Bengal’s countless rivers, ponds and lakes teem with innumerable varieties of fish such Rohu, Hilsa, Koi or pabda. Shrimps and crabs are also in abound.

Bengalis share their love of whole black mustard seeds with South Indians, but unique to Bengal is the extensive use of freshly ground mustard paste. Bengalis love the strong and sharp flavor of the mustard and chillies. A pungent mustard sauce called Kasundi is a dipping sauce popular in Bengal. Shorsher tel (mustard oil) is the primary cooking medium in Bengali cuisine because of its high smoke point.

Our today’s recipe is Shorshe Narkol Chingri(Mustard Coconut Shrimps) curry is a popular and traditional Bengali dish. The fresh mustard paste used here is a very traditional ingredient in Bengali cooking. 

Some time back hubby and I had this dish at a Bengali restaurant called “The Calcutta Club”. He just fell in love with that curry so did I, we managed to get the original recipe from the chef at the restaurant. This recipe is a very simple to make by using some fresh mustard and sweet flaked coconut. I should say I should nailed it to extra taste at the first go. I am sure my viewers will also find the same experience. The light yellow gravy with is mixed with hot steamed rice to give a scrumptious meal.

Ingredients:
Shrimps / Prawns, deveined - 12-14 large sized ones

Coconut, grated – ½ cup

Mustard Oil – 2 tbsp

Turmeric Powder -- 1/2 tsp

Salt to taste

Water as required

For the Paste
Mustard Seeds - 3 tbsp
Poppy Seeds - 3 tsp
Green Chilli - 3

Preparation:
Soak mustard seeds and poppy seeds in warm water for 30 minutes. Simultaneously mix the prawns/ shrimps with salt and turmeric and keep aside for half an hour.

Now make a paste of mustard seeds, poppy seeds, green chillies, salt and water. Adding the salt and chillies will avoid the mustard paste to get bitter. Also grind the coconut separately to a smooth paste and keep it aside.

Now heat a shallow pan and add mustard oil, when it starts to release the smoke add the marinated prawns to it. Fry it in low flame. When its ¾ cooked add the mustard paste and mix well. Add ½ cup water and allow it to cook with lid on for 2 minutes.

Finally add the ground coconut paste and mix well. Check for seasoning and add salt if required. Allow it to boil for half a minute and then turn off the heat. 

Serve it hot with steamed rice.