🇮🇳 Indian

Kongu Shorshe Chingri

Name: Kongu Shorshe Chingri
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1 large, finely chopped Onion; 2, finely chopped Tomato; 1 tsp Cumin Seeds; 1/2 tsp Turmeric Powder; 1 tbsp, ground Mustard Seeds; 350 g, cleaned Prawns; 1 tsp Ground Coriander; 1 tsp Red Chili Powder; 2 tbsp Mustard Oil; 1/2 tsp Nigella Seeds (Kalonji); 1 tsp Panch Phoron

🇮🇳 Indian

A kongu reading of the classic — same soul, different ladle. Ready in 30 minutes including prep.

Prep 15 min Cook 15 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1 large, finely chopped
Tomato2, finely chopped
Cumin Seeds1 tsp
Turmeric Powder1/2 tsp
Mustard Seeds1 tbsp, ground
Prawns350 g, cleaned
Ground Coriander1 tsp
Red Chili Powder1 tsp
Mustard Oil2 tbsp
Nigella Seeds (Kalonji)1/2 tsp
Panch Phoron1 tsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the mustard oil in a heavy pot until it shimmers.
2
Slip in the nigella or the ground mustard paste and let the oil split — Bengali kitchens call this the kalo jeere moment.
3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
5
Grind the mustard seeds with a green chili to a smooth paste — the sharp, nose-tingling shorshe paste is the whole dish.
6
Add the prawns, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 10-15 minutes.
7
Season, reduce to the consistency you like, and finish with cilantro.

Chef's tip

Taste before the final simmer — chili brands vary wildly.

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Watch how it's made

Video: Shorshe Chingri Recipe Traditional Bengali Recipe | Prawn Curry In Mustard Sauce | Ratna's Kitchen · on YouTube