Prawns In Mustard Gravy| Shorshe Chingri| the curry girl

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Not your regular Shorshe Chingri. This is a mind blowing twist to the classic Bengali prawns in mustard gravy. You must try this recipe!

Here are two really important cooking tips.

**Note** If you have enough time then soak the mustard seeds in water for about 2 hours to make a fine paste. If you are always pressed for time as I am, the above mentioned method will just work fine.

**Note** Use a spoon to add the mustard paste to the prawns. Do not even think about using your hands for this as this paste has 3 green chillies. Trust me, I learned it the hard way.

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@thecurrygirl.. Made this recipe and Its the tastiest Prawn that I have ever made. Just added a bit of twist to it by adding desiccated coconut !!

barrelsan
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Tried the recipe. Thank you. Very well done. Next time there will be more mustard to add more taste.

satyajitbasu
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GULEY FISH CAN BE PREPARED IN THE SAME WAY ?
I LIKE THIS FISH, SINCE IT IS VERY SOFT FISH, I DON'T LIKE TO FRY IT.
PLEASE TELL ME

atinbanerjee
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Can you please tell me why you add termarind ?

nabanitasur