To begin making doi shorshe chingri – bengali prawn mustard curry recipe first clean and devein the prawns and marinete it with sal, turn, turn, chilli power and keep aside.
Soak the mustard and poppy seeds in water for ten minutes and grind along with green chillies and water to a smooth paste.
Next Heat Mustard Oil in a Wok and Once the Mustard Oil is Hot Add the Slit Green Chillies, Lower the Heat and Add the Mustard Paste.
Cook for 5 Minutes on a Medium Flame, Stirring Occsionally.
Add the prawns, salt and the beten curd and cook the doi shorshe chingri on low flame for another 10 minutes.
Adjust the consistency of the doi shorshe chingri gravy by adding water. Check the salt and spices and adjust to suit your taste.
Once don, turn off the heat and transfer the doi shorshe chingri to a serving bowl and serving hot.
Serve Doi Shorshe Chingri with Steamed Rice, Aloo Parwal Sabzi and Mishti Doi Recipe for a delicious meal.
