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Mustard Shrimp (Shorshe Chingri Bhapa)

If you’re a fan of shrimp and mustard, you’re going to love this traditional Indian recipe! It’s a dish that stands out as one of the easiest and quickest mustard shrimp recipes in India, taking just 10 minutes to prepare.

Whether you’re looking for a quick weeknight dinner or a flavorful weekend treat, this recipe delivers intense flavors in every bite.

Shorshe chingri bhapa on a plate.

Step by Step Video Instructions

Ingredients

Shrimp: Fresh, large shrimp, or large shrimp are preferred for their meaty texture and rich flavor. If unavailable, frozen shrimp can also be used.

Mustard Seeds: Use a combination of black and yellow mustard seeds to form the base of the curry paste. This blend is key for achieving the vibrant, pungent flavor typical of this recipe.

Green Chilies: They introduce a fresh, spicy element to the dish. If you do not like a lot of heat, make sure to deseed the chilies before you use them. If you love spice, you can add the chili seeds into the paste.

Poppy Seeds: These are finely ground to a powder and add a subtle, nutty flavor that complements the mustard and coconut.

Sugar: Helps to counteract the heat and sharpness of the mustard. If you are following a low-carb or keto diet, remove this to make the recipe keto-friendly.

Coconut: Freshly grated coconut is ideal for its natural sweetness and creamy texture, which balances the sharpness of the mustard in the sauce.

Yogurt: Adds creaminess and a slight tang, helping to mellow out the robust flavors of the mustard and chilies.

Turmeric Powder: Provides a beautiful golden color to the dish and adds a mild, earthy flavor.

Water: Necessary for adjusting the consistency of the paste and ensuring the sauce is smooth.

Shorshe Chingri Bhapa

Expert Tips

Preparing fresh prawns or shrimp: If your prawns or shrimp haven’t been peeled, cleaned and deveined, follow these steps:

  1. Rinse the prawns or shrimp under cold running water to remove any surface debris.
  2. Remove the head if still attached, then pull off the legs. Hold the prawn in one hand and gently peel the shells away with the other.
  3. Make a shallow cut along the back of the prawn or shrimp using a small knife. This will expose the dark vein (intestinal tract). Carefully lift and pull out the vein with the tip of your knife or by using your fingers.
  4. After deveining, give the prawns or shrimp one last rinse under cold water to clean out any remaining residue. They are now ready to use.

Consistency of the Sauce: After combining the yogurt with the mustard-coconut paste, ensure the sauce is not too thick. It should coat the shrimp nicely but not dry out during cooking. Adjust with a little water if necessary.

Storage and Leftovers

Allow the mustard shrimp to cool completely at room temperature before storing. Store any leftovers in an airtight container in the refrigerator. Properly stored, the dish will keep for up to two days.

To reheat, cover the mustard shrimp curry and place it in the microwave. Heat for 2 minutes, then stir well. Continue heating in 30-second intervals, stirring between each, until the dish is thoroughly heated.

Shorshe Chingri Bhapa

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Shorshe chingri bhapa on a plate.

Shorshe Chingri Bhapa

If you're a fan of shrimp and mustard, you're going to love this traditional Indian recipe! It's a dish that stands out as one of the easiest and quickest mustard shrimp recipes in India, taking just 10 minutes to prepare.
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Prep Time 5 minutes
Cook Time 5 minutes
Soaking time 2 hours
Total Time 2 hours 10 minutes
Course Appetizer, Main Course
Cuisine Indian
Servings 2
Calories 359 kcal

Ingredients
 
 

  • 12 large shrimp cleaned and deveined
  • 1 tablespoon black mustard seeds
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon poppy seeds
  • 2 green chilies deseeded
  • 30 grams coconut
  • 2 teaspoons sugar omit to make the recipe keto-friendly
  • 1 teaspoon salt
  • 2 tablespoons mustard oil
  • 55 grams yogurt about 1/4 cup
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons water

Instructions
 

  • Place the black and yellow mustard seeds in a bowl with 1 cup of water. Soak for 2 to 3 hours to soften.
  • In a small blender, grind the poppy seeds into a fine powder. Drain the soaked mustard seeds and add them to the blender along with one green chili, grated coconut, mustard oil, salt, turmeric powder, sugar, and 2 tablespoons of water. Blend until the mixture forms a smooth paste, adding more water as necessary.
  • Transfer the mustard-coconut paste to a microwave-safe bowl. Stir in the yogurt until well combined. Mix in the shrimp and the remaining chopped green chili.
  • Cover the bowl with plastic wrap or use a microwave-friendly lid. Microwave on high for 5 minutes, or until the shrimp are fully cooked through.
  • Once cooked, carefully remove the cling film and stir the shrimp curry. Serve hot, accompanied by steamed rice.

Nutrition

Calories: 359kcalCarbohydrates: 12gProtein: 19gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 98mgSodium: 88mgPotassium: 379mgFiber: 4gSugar: 7gVitamin A: 6IUVitamin C: 2mgCalcium: 167mgIron: 2mg
Keyword Shorshe Chingri Bhapa
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