Shorshe Doi Chingri is a traditional Bangladeshi dish that beautifully combines prawns with the robust flavors of mustard, coriander, and yogurt. This dish is a celebration of contrasting textures and tastes, where the creamy yogurt and pungent mustard seeds create a rich and aromatic sauce that envelops the tender prawns. The addition of fresh coriander leaves adds a fragrant, herbal note that balances the dish perfectly. Known for its complexity yet simplicity in preparation, Shorshe Doi Chingri is often enjoyed with steamed rice, making it a beloved staple in Bangladeshi households. The harmonious blend of spices and the savory sweetness of prawns is why this dish remains a favorite among seafood lovers.
Shorshe Doi Chingri
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Prawn – 500 Grams
- Yogurt – 1 Cups
- Mustard Seed – 2 Tbsp
- Coriander Leaf – 0.5 Cups
- Onion – 1 Piece
- Green Chili – 3 Piece
- Garlic – 4 Cloves
- Salt – 1 Tsp
- Turmeric Powder – 1 Tsp
- Mustard Oil – 3 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
30 Grams
Protein
20 Grams
Total Fat
4 Grams
Saturated Fat
150 Mg
Cholesterol
800 Mg
Sodium
2 Grams
Dietary Fiber
10 Mg
Vitamin C
3 Mg
Iron
Directions
Step 1
Clean and devein the prawns, then marinate with turmeric and salt. Set aside for 15 minutes.
Step 2
Grind mustard seeds into a paste, adding a little water if necessary. Combine with yogurt and mix well.
Step 3
Finely chop the onion and garlic.
Step 4
Slice the green chilies.
Step 5
Heat mustard oil in a pan. Add onions and garlic, sauté until golden brown.
Step 6
Add prawn pieces to the pan. Cook until prawns turn pink and are half-cooked.
Step 7
Pour in the mustard-yogurt mixture. Stir well and cook until prawns are fully cooked and the sauce thickens. Garnish with coriander leaves.
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