Rich, aromatic, and packed with authentic Bengali flavours, Shorshe Narkel Chingri Curry is a seafood delicacy that’s hard to resist.

Shorshe Narkel Chingri Curry is a traditional Bengali prawn curry prepared with succulent prawns simmered in a flavourful mustard and coconut gravy. The bold pungency of mustard seeds beautifully complements the natural sweetness of coconut, creating a rich and comforting dish that’s deeply rooted in Bengal’s culinary heritage. Best enjoyed with steamed rice, this classic recipe is perfect for family meals and festive occasions alike.

Prepared using Freedom Kachi Ghani Mustard Oil, this curry develops its signature aroma and authentic regional flavour. The robust character of mustard oil enhances the mustard paste and tender prawns, delivering a deliciously rich and traditional Bengali seafood experience in every bite.

Ingredients

For the Curry

  • 12–14 large prawns/shrimps, deveined
  • ½ cup grated coconut
  • 2 tbsp Freedom Kachi Ghani Mustard Oil
  • ½ tsp turmeric powder
  • Salt to taste
  • Water, as required

For the Mustard Paste

  • 3 tbsp mustard seeds
  • 3 tsp poppy seeds
  • 3 green chillies

Method

Step 1: Soak the mustard seeds and poppy seeds in warm water for 30 minutes.

Step 2: Meanwhile, marinate the prawns with turmeric powder and salt. Set aside for 30 minutes.

Step 3: Grind the soaked mustard seeds, poppy seeds, green chillies, salt, and a little water into a smooth paste. Grind the grated coconut separately into a smooth paste and keep aside.

Step 4: Heat Freedom Kachi Ghani Mustard Oil in a shallow pan. Once the oil reaches its smoking point and the raw aroma subsides, add the marinated prawns.

Step 5: Fry the prawns gently over a low flame until they are about three-fourths cooked.

Step 6: Add the prepared mustard paste and mix well. Pour in ½ cup water, cover the pan, and cook for 2 minutes.

Step 7: Add the coconut paste and stir well until combined.

Step 8: Check the seasoning and add salt if required.

Step 9: Allow the curry to simmer for another 30 seconds to 1 minute until the flavours blend beautifully.

Step 10: Switch off the heat and serve hot.

Your authentic Shorshe Narkel Chingri Curry is ready to serve! Pair it with hot steamed rice and enjoy the rich flavours of mustard, coconut, and succulent prawns in every bite.