Sohrshe Chingri Recipe aka Shrimp in a mustard sauce is not something I cook every day. The reason behind this reluctance is nothing but the fact that Sam is allergic to seafood. And I am not making up this but Shrimp is my absolute favorite seafood. I would choose shrimp over any other non-vegetarian protein available. Wait, maybe not over eggs. Ok, let’s say it’s the second most favorite non-vegetarian protein source for me. But over time I have almost given up cooking it. However, I will tell you this; if given a chance I love to cook shrimp.

Shorche Chingri Recipe (Easy and Quick Recipe)

I miss the shrimp that baba would get fresh from the market and Maa would cook after deveining the little guys while retaining the head intact. Shorshe chingri is a common dish at home, which is nothing, but Shrimp cooked in a mustard sauce. And Maa would do a Bhape Chingri too with coconut and mustard paste. Of course, there was the quintessential Chingrir MalaiKari and Chingrir jhol with potatoes and coconut slices. The latter is something I have not eaten anywhere else except home, in fact, not even at my in-laws. As Sam and I are both of East Bengal heritage, the cooking style in both his and my family are pretty similar but barring this one particular dish.

Anyways, I will be blogging that soon. But today’s recipe is more of a dry curry or chochhori using mustard paste. Bengali cuisine is known for its use of mustard paste. The pungent, sharp piquancy of the finely ground mustard coupled with the liberal usage of mustard oil is probably quite an acquired taste but we Bengalis love it. So today’s recipe is a quick one and I made it really spicy, so much so that G did not have fun eating it and so I was the only one who polished off most of it and Yes, without any regrets whatsoever.

Along with Shorshe Chingri Recipe, You may also like the following recipes:

Shorshe Chingri – Shrimp is Mustard Sause

Author: Somdatta
Prep Time: 10
Cook Time: 20
Total Time: 30

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Description

A traditional Shrimp dish which brings back tons of memories from home. Try this Shorshe Chingri Recipe at home today.

Ingredients

Shrimp – 1 pound (cleaned and deveined)
Mustard Powder – 11/2 tbsp
Hot Mustard Powder – 1 tbsp
Poppy Seeds Paste/Powdered – 1 tbsp
Salt – 1 tsp + 1tsp + To Taste
Turmeric – 1 tsp + 1 tsp ( divided)
Plain Yogurt – 11/2 tbsp
Milk – ½ cup
Finely chopped Onion – 3 tbsp
Finely chopped Ginger – 1 tsp
Finely chopped Garlic – ½ tsp
Finely Chopped Green Chilies – 2 (optional)
Green chilies – 2-3, slit lengthwise
Red chili powder – 1 tsp
Kalonji – 1 tsp (Onion Seeds)
Mustard Oil – ½ cup + 1tsp
Sugar – To Taste
Finely chopped Cilantro – 2 tbsp

Instructions

In a bowl, add the mustard powder, poppy seeds paste or powder, 1 tsp of salt, 1 tsp of turmeric, 3 tbsp of water and mix well. Let this mix rest for at least a couple of hours.
Take the cleaned shrimp and add 1 tsp of turmeric and 1 tsp of salt and mix well.
In a pan, heat ¼ cup of mustard oil, and add the shrimp in two batches. Sauté and cook for 2 mins on each side. Remove and set aside.
Add the remaining mustard oil to the pan and let it heat for a couple of mins.
Add the kalonji and let it sputter and let the oil get fragrant.
Throw in the onion, ginger and garlic. Cook for 3-4 minutes till it looks translucent and cooked.
Add the green chilies along with the mustard paste, red chili powder and mix it in.
Now add the yogurt and mix well and let the sauce cook for a couple of minutes.
Add the milk and ¼ cup of water and let it come to a boil. Cook for 3-4 mins till the consistency of the sauce looks almost right. Add sugar to taste and check for salt and adjust.
Add the shrimp and mix it in well with the sauce.
Remove from heat and serve in a bowl. Drizzle a tsp of mustard oil on top and garnish with finely chopped cilantro.

Notes

The hot mustard powder is optional. I found it in Asian grocery store. It can be substituted with normal mustard powder.
I do this recipe with store bought mustard powder and I generally grind the poppy seeds in a coffee grinder.
If you are using mustard seeds, I suggest using a tbsp each of the black and yellow variety. Keep them soaked in salted warm water for 3-4 hrs and grind with a green chili, turmeric and poppy seeds into a fine paste. Strain the paste and use only the strained paste and discard the more coarser remains of the mustard seeds.
This recipe can be done in 1/4 cup or 1/3 cup of mustard oil too. This recipe here is a little indulgent, feel free to adjust the quantity.

Nutrition

Serving Size: 6
Calories: 89
Sugar: 5
Sodium: 447
Fat: 5
Saturated Fat: 1
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 9
Protein: 5
Cholesterol: 7

Keywords: Shorshe Chingri Recipe

Shorshe Chingri Recipe – Shrimp in Mustard Sauce