সর্ষে চিংড়ি | Prawns in Mustard Sauce - Bengali style [Chingri Shorshe]

This traditional Bengali recipe is known as Shorshe Chingri. In Bengal, prawn is called 'chingri' and 'shorshe' is mustard. Although prawns, shrimps are crustaceans, in Bengal, prawn is considered as a fish ('machh'). Bengalis love the combination of mustard (cooked into a sauce) with many kinds of fish, and this combination is one of the best. When it comes to fish, prawns are perhaps a staple for many Bengalis. Many will leave aside other dishes only to relish prawns! The water bodies in and around Bengal are like mines where one can find different varieties of prawns. This recipe can be made with bigger as well as smaller prawns. In our home kitchen, we mostly cook smaller ones as they have a tenderness which goes very well when cooked in mustard sauce. This recipe takes only about 10 minutes to cook, excluding the preparation time. No one can go wrong with this kind of a recipe. While making this easy and quick recipe, we have shared a couple of tips which we stick by, when making anything where mustard is a key ingredient.
Bangla Cooks presents a simple recipe which can be made by beginners.

[@Rangitaskitchen]

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[@sheulibasu911]

Excellent picture quality and tasty too ...

[@banglacooks3385]

Thank you. Stay connected.

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Darun friend 👍

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Thank you so much.

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Yum!!

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Thank you!

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ditei paren tobe ota ke ar bhapa bola jabe na.