Shorshe-Narkol diye chingri is one of my favorite dishes. It’s quick and easy to cook and good to eat. If you have cleaned shrimp ready, you can cook this up within 20 minutes.
Ingredients:
1. Shrimps of medium size (250g)
2. Coconut Flesh (50g)
3. Yellow mustard seeds (2 teaspoon)
4. Onion (1 big onion chopped)
5. Green chilies (1 whole, 4 slit)
6. Garlic Cloves (5-6 coarsly chopped)
7. Coconut Milk (Optional)
8. Salt to taste
9. Turmeric (2 teaspoon)
10. Cumin powder (1 teaspoon)
11. Mustard oil (2 tablespoon)
Steps:
Marinate the shrimps with a pinch of turmeric and salt for 5 minutes. While the shrimp is getting marinated, prepare the paste for curry. Put yellow mustard seed, 1 green chili and coconut into the grinder and make a coarse paste. If the coconut is very dry, you may add a tablespoon of water to it and grind.
Shallow fry the marinated shrimp in mustard oil very gently for two minutes. Keep the flame low and make sure you don’t break the shrimps in the process.
Heat mustard oil in pan. When the oil is hot, add the chopped garlic and let the oil soak the aroma of garlic for half a minute. Add the chopped onions. Add a teaspoon of salt to this and fry the mix until the onions become translucent. Add the remaining turmeric and cumin powder to the onion and fry for a minute. Add the mustard-coconut paste to this and cook for 5 minutes.
Add the fried shrimps and a bit of coconut milk to this. Add the rest of the slit green chilies. Cover this with lid and cook for 2 more minutes. Shrimp in mustard and coconut paste is ready. Serve this with steamed rice and don’t dare to pair this with Roti!!!
Enjoy.
Mo
theorangebowls 