Bhuna Shorshe Chingri is a beloved Bangladeshi dish known for its rich and spicy flavor profile. The dish features prawns cooked in a thick mustard sauce, which gives it a distinctive sharpness and depth. Originating from the coastal regions, this dish is a testament to the rich culinary heritage of Bangladesh, where seafood is a staple. The use of mustard seeds and mustard oil imparts a unique tanginess, while the combination of spices adds warmth and complexity. Loved for its bold flavors and aromatic spices, Bhuna Shorshe Chingri is often served with steamed rice, making it a comforting yet exciting meal that appeals to seafood lovers.
Bhuna Shorshe Chingri
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Prawn – 500 Grams
- Mustard Oil – 4 Tbsp
- Mustard Seed – 2 Tsp
- Onion – 2 Cups
- Garlic – 2 Tbsp
- Ginger – 1 Tbsp
- Green Chili – 4 Piece
- Turmeric Powder – 1 Tsp
- Red Chili Powder – 1 Tsp
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
3 Grams
Saturated Fat
150 Mg
Cholesterol
700 Mg
Sodium
15 Grams
Total Carbohydrate
3 Grams
Dietary Fiber
30 Grams
Protein
Directions
Step 1
Clean and devein the prawns thoroughly. Set aside.
Step 2
Grind mustard seeds with a little water to form a smooth paste.
Step 3
Heat mustard oil in a pan until it starts smoking. Add onions and sauté until golden brown.
Step 4
Add garlic and ginger, sauté until aromatic.
Step 5
Add mustard paste and cook for 2-3 minutes.
Step 6
Add turmeric powder, red chili powder, and salt. Mix well.
Step 7
Add prawns to the pan, stirring to coat them in the spices. Cook for 10 minutes.
Step 8
Add green chilies, cover the pan, and cook for another 5 minutes or until prawns are cooked through.
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