Prawns In Mustard Gravy| Shorshe Chingri| the curry girl

author the curry girl   1 year ago

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Home-made Daab Chingri | Prawns Cooked in Tender Coconut | Bengali Dab Chingri | Shrimp recipe | ingredients: 10 prawns /Chingri / shrimp (marrinate little salt and turmeric powder) 2 tender coconuts 1 cup coconut water 1 cup coconut milk 1 large onion paste 1 large tomato paste 1 tsp Ginger paste 1 tsp garlic paste 1/2 tsp green chilli paste (according to your choice) some slitted green chillies salt to taste 1/4 tsp sugar (optional) 1/4 tsp turmeric powder 1/2 tsp kasmiri red chilli powder 1 tsp garam masala powder 3 tbsp mustard oil 2 tbsp mustard paste for tempering: 4 cardamoms 2 cinnamon sticks 5-6 cloves 2 bay leaves 1 dried red chilli slitted -~-~~-~~~-~~-~- Please watch: "Chingri Macher Muitha | Prawn Kofta Curry |Shrimp Kofta Curry | Fish Kofta ||Chingri / Prawns recipe" -~-~~-~~~-~~-~- #daabchingri #fishrecipe #bengalifish

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Please watch: "Spicy Honey Veggies by Soumali" -~-~~-~~~-~~-~- Typical Bengali Fish Curry with Sorse(Mustard)

Not your regular Shorshe Chingri. This is a mind blowing twist to the classic Bengali prawns in mustard gravy. You must try this recipe!

Here are two really important cooking tips.

**Note** If you have enough time then soak the mustard seeds in water for about 2 hours to make a fine paste. If you are always pressed for time as I am, the above mentioned method will just work fine.

**Note** Use a spoon to add the mustard paste to the prawns. Do not even think about using your hands for this as this paste has 3 green chillies. Trust me, I learned it the hard way.

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