Doi Shorshe Chingri - Prawn Mustard Curry Recipe
A non-veg Bengali Recipes recipe with prawns, green chillies - slit, turmeric powder (haldi). Ready in 35 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
9 steps- 1
To begin making Doi Shorshe Chingri - Bengali Prawn Mustard Curry Recipe first clean and devein the prawns and marinate it with salt, turmeric, chilli powder and keep aside
prawns(300 grams)turmeric powder (haldi)(1/4 teaspoon)kashmiri red chilli powder(1 teaspoon)mustard oil(1 tablespoon)yellow mustard seeds(1 tablespoon)green chilli(1)salt - to taste - 2
Soak the mustard and poppy seeds in water for ten minutes and grind along with green chillies and water to a smooth paste
green chillies - slit(2)kashmiri red chilli powder(1 teaspoon)mustard oil(1 tablespoon)yellow mustard seeds(1 tablespoon)poppy seeds(1/2 teaspoon)green chilli(1)water(1/4 cup) - 3
Next heat mustard oil in a wok and once the mustard oil is hot add the slit green chillies, lower the heat and add the mustard paste
green chillies - slit(2)kashmiri red chilli powder(1 teaspoon)mustard oil(1 tablespoon)yellow mustard seeds(1 tablespoon)green chilli(1) - 4
Cook for 5 minutes on a medium flame, stirring occasionally
- 5
Add the prawns, salt and the beaten curd and cook the Doi Shorshe Chingri on low flame for another 10 minutes
prawns(300 grams)curd (dahi / yogurt)(1/4 cup)salt - to taste - 6
Adjust the consistency of the Doi Shorshe Chingri gravy by adding water
water(1/4 cup) - 7
Check the salt and spices and adjust to suit your taste
salt - to taste - 8
Once done, turn off the heat and transfer the Doi Shorshe Chingri to a serving bowl and serve hot
- 9
Serve Doi Shorshe Chingri with Steamed Rice , Aloo Parwal Sabzi and Mishti Doi Recipe for a delicious meal
Rate this recipe
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Doi Shorshe Chingri - Prawn Mustard Curry Recipe
A non-veg Bengali Recipes recipe with prawns, green chillies - slit, turmeric powder (haldi). Ready in 35 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Estimated Nutrition Highlights
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Directions
9 steps- 1
To begin making Doi Shorshe Chingri - Bengali Prawn Mustard Curry Recipe first clean and devein the prawns and marinate it with salt, turmeric, chilli powder and keep aside
prawns(300 grams)turmeric powder (haldi)(1/4 teaspoon)kashmiri red chilli powder(1 teaspoon)mustard oil(1 tablespoon)yellow mustard seeds(1 tablespoon)green chilli(1)salt - to taste - 2
Soak the mustard and poppy seeds in water for ten minutes and grind along with green chillies and water to a smooth paste
green chillies - slit(2)kashmiri red chilli powder(1 teaspoon)mustard oil(1 tablespoon)yellow mustard seeds(1 tablespoon)poppy seeds(1/2 teaspoon)green chilli(1)water(1/4 cup) - 3
Next heat mustard oil in a wok and once the mustard oil is hot add the slit green chillies, lower the heat and add the mustard paste
green chillies - slit(2)kashmiri red chilli powder(1 teaspoon)mustard oil(1 tablespoon)yellow mustard seeds(1 tablespoon)green chilli(1) - 4
Cook for 5 minutes on a medium flame, stirring occasionally
- 5
Add the prawns, salt and the beaten curd and cook the Doi Shorshe Chingri on low flame for another 10 minutes
prawns(300 grams)curd (dahi / yogurt)(1/4 cup)salt - to taste - 6
Adjust the consistency of the Doi Shorshe Chingri gravy by adding water
water(1/4 cup) - 7
Check the salt and spices and adjust to suit your taste
salt - to taste - 8
Once done, turn off the heat and transfer the Doi Shorshe Chingri to a serving bowl and serve hot
- 9
Serve Doi Shorshe Chingri with Steamed Rice , Aloo Parwal Sabzi and Mishti Doi Recipe for a delicious meal
Rate this recipe
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