Shorshe Chingri (Bengali Prawns and Sea Blite)

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Shorshe Chingri (Bengali Prawns and Sea Blite)

Shorshe Chingri (Bengali Prawns and Sea Blite) is a traditional Bangladeshi recipe for a classic dish of prawns in a mustard yoghurt sauce with sea blite greens. The full recipe is presented here and I hope you enjoy this classic Bangladesh version of: Bengali Prawns and Sea Blite (Shorshe Chingri).

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Additional Time:

(+over-night soaking)

Serves:

Rating:

Tags : Curry Wild Food Spice Recipes Milk Recipes Bangladesh Recipes

Shorshe is a typical mustard-based marinade from the Bengal region (Bangladesh and Northeast India) that's used in this classic Bengali dish. The salty marsh vegetable, sea spray (sea blight) is used instead of salt for seasoning.

Ingredients:

2 tbsp yellow mustard seeds
60g natural yoghurt
1 tbsp caster sugar
½ tsp ground turmeric
1 long green chilli, finely chopped
30g grated fresh coconut
100ml mustard oil
12 large green king prawns, peeled, deveined, heads and tails intact
Seablite (sea spray) sprigs, to garnish
steamed rice, to accompany

Method:

Spoon the mustard seeds into a small bowl and cover with 160ml (2/3 cup) cold water. Set aside and leave to soak at room temperature over night.

The following morning, line a fine-meshed sieve with muslin (cheese cloth) set over a bowl and spoon in the yoghurt. Set aside in the refrigerator to drain for 2 hours.

Tip the mustard seeds and their soaking water into a blender along with the sugar, turmeric, chilli, coconut and 60ml mustard oil. Blend everything together until smooth and thoroughly combined. Transfer to a large bowl, stir in drained yoghurt then add prawns, season to taste and toss to combine. Set aside to marinate in your refrigerator for 1 hour before cooking.

Place a large frying pan over medium-high heat. Once hot add the remaining 2 tbsp mustard oil. Now add the prawns and spoon in the marinade. Cover with a lid and cook, turning the prawns occasionally, until lightly golden and cooked through (5-6 minutes).

Season to taste, transfer to a warmed serving plate then spoon over the pan juices, scatter with seablite and serve with steamed rice.