sorshe chingri

Prawns in Mustard Coconut Sauce/ Sorshe Chingri

Prawns in mustard coconut sauce is a take off from the earths while  Bengali fish curry with mustard with additions of a few ingredients. Fish with mustard as loosely as it can be put as is staple in Bengali Cuisine and often is a delicacy in Assamese and Oriya households too, inspite of West Bengal being the propagator of this beautiful taste and can claim paternity suit for this dish. However , mustard with fish is a generic connotation that which can extend to various types of fishes and prawns as well. Ilish,Rohu Bhetki, or even Chingri (prawns as well). Steamed or curry are the two basic types of preparation that connotes a mustard based dish. Adding to this there are different renditions to the same dish with additions of coconut at times to the mustard paste or poppy seeds or sometimes some households adds both and further more others also create a bonhomie between mustard, poppy seeds ,coconut and curd;which is my version today and is called as Prawns in mustard coconut sauce.


Each ingredient takes the lends its unique flavor and  upgrades the level of the dish. Addition of only mustard paste is the classic recipe while addition of other ingredients are variations to the dish with the formula and technique of cooking remaining the same. While I often make the basic mustard fish curry and also have a steamed version with mustard and coconut, today’s dish is a combination of coconut, mustard ,poppy seeds and curd.Truly, the name,prawns in mustard coconut sauce  is an excellent rendition . I have used  Cambay jumbo prawns  which blend very well with the texture although you can taste any other fish as well. I love the size and the texture of Cambay prawns and most often use them for prawn recipes


Two important or rather essential elements that take centre stage in the preparation of this incredibly delicious gravy are yellow mustard and a dash of  raw mustard oil while serving. Without these two ingredients your dish will cease to be an authentic Bengali curry. Black mustard seeds are to be strictly avoided while, the gravy achieves its authenticity only if made with mustard oil.

Perfect to go with steamed rice, this is a luscious gravy that is pure gastronomic delight. The piquancy of the yellow mustard paste is mellowed down by the coconut ,lending that sweet taste with a subtle hint of chewiness,while the poppy seeds and curd blend well to form an exotic texture. A final touch of raw mustard oil while serving is a must that adds depth and the authentic flavor to our curry.No dal, no subji or side dishes are required to complete your meal. White rice compliments  this gravy  enough to satiate your tastebuds

Read through more  such recipes:

Chingri Malai Curry( Prawns Malai Curry)

Chingri Malai Curry (Prawns malai curry)

Steamed Bhetki with mustard

Steamed prawns with mustard coconut


Prawns in Mustard Coconut Sauce
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Bengali
Serves: 2
  • Prawns- 15 jumbo
  • Yellow Mustard paste- 4 tbsp
  • grated coconut- 1 tbsp
  • Poppy seeds paste- 1 tbsp
  • Curd- 1 tbsp
  • Mustard Oil- 2 tbsp
  • Green chilly-2 slit
  • Garlic pods- 2 chopped
  • Salt- As per taste
  1. Wash and devein the prawns.Mix with some salt and turmeric powder and keep aside for at least 20 minutes
  2. In a pan add oil and fry the prawns slightly on both sides. Do not fry too much since they will go into the curry and will cook on their own as well
  3. Blend the mustard paste, coconut paste, curd and poppy seeds paste along with some water and garlic , salt to a fine paste.The paste should be thin and runny
  4. In a pan, add oil and when hot, pour the paste and stir
  5. Add turmeric and additional salt and mix under low flame for some time
  6. Now add the prawns and green chillies, stir and cover.Let it cook and let the prawns soak the flavor of the sauce
  7. Serve with some additional raw mustard oil on top if you desire for an authentic dish
This curry can be made with prawns or even shrimps,hilsa, bhetki , rohu or catla fish. Each of them lends a beautiful flavor, typical to the Bengali style of cooking with mustads as a base.
Also do not compromise on the yellow mustard paste with black mustard paste
Also, mustard oil is a must



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