Narkol Shorshe Chingri – Quick and Spicy Coconut Mustard Shrimp
Recipe Updated from September 26, 2011
This Narkol Shorshe Chingri or Coconut Mustard Shrimp is ridiculously easy. Ideally, you do need to have fresh mustard paste on hand. If you do not, fret not. Use commercial wholegrain Dijon mustard. And then believe it or not you can do the rest in the microwave. A back-to-school season dish that never fails to impress and satisfy. The power of familiar flavors! To complete a meal, serve this with rice and simple red lentils.
It is the time of the year that school starts for the kids and the days especially the weekends are filled with stuff. This year the kids try soccer for the first time.
Classic Bengali Flavors with a modern twist
This recipe uses coconut milk, stone ground mustard and mustard oil. This are very classic Bengali ingredients. These get meshed with flaked sweetened coconut. This adds a really fun texture and a touch of sweetness. And the really cool part of this is that it gets done it the microwave.
Nostalgia and Narkol Shorshe Chingri
Ironically, enough this recipe is older than the kids and ahem, husband. It goes back to once upon a time when my parents were into matchmaking. Rather than truly as in really truly upset them, I met or spoke to the men they thought were suitable. In return, I obtained interesting anecdotes and recipes as they came. One such recipe is this one. It came from the mother of a suitable young man.
This recipe a little removed is what I share with you. The beauty of cooking and recipes is just that. Who knows where the mother and son are, but the beauty of the meal remains on.
And may I say, if you love recipes with a story. Do pick up a copy of my new cookbook. It will not disappoint.
A simplified version of a classic Bengali Shrimp dish.
Ingredients
- 3 tablespoon mustard oil
- 1 tablespoon mustard paste (see recipe)
- 1 and ½ tablespoon sweet coconut flakes (such as baking coconut)
- ½ teaspoon salt
- ½ teaspoon turmeric
- 6 green chilies, slit halfway lengthwise
- 1 and 1/2 pounds of large shrimp, shelled and de-veined
- 1/4 cup coconut milk
- 1/4 cup water
- 1 tablespoon mustard oil
- 2 tablespoons of mustard and 2 green chilies (soaked overnight)
Instructions
- Grind the mustard to a smooth paste and use as needed. (If you are really in a bind, use stone ground commercial mustard for this recipe).
- Mix the mustard oil, mustard paste, coconut, salt and coconut well in a bowl.
- Add the green chilies and the shrimp and let the shrimp rest for 10 minutes.
- Cook the shrimp for 4 minutes and stir well,
- Stir in the coconut milk and water and cook for another 3 minutes. Stir well. Drizzle with the remaining mustard oil and serve.