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.
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
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