Chingri Bhorta – 25-Minute Recipe
A fiery Bengali prawn mash that bursts with mustard oil, garlic, and green chilies. The shrimp is first seasoned with turmeric, then blended into a coarse paste with aromatic sauces before being tossed together for a quick, flavorful dish. Perfect for a spicy dinner that showcases the bold flavors of Bengali cuisine.
Recipe by pikturenama· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- green chilies
- soy sauce
- raw shrimp
- chopped garlic
- chopped green onions
- dark sauce
- turmeric powder
- cooking oil
- mustard oil
- pomegranate seeds
- yellow spice paste
- Mirch spice packet
- Special Chicken Masala spice packet
- chopped green herbs
- white rice
- brown curry or stew
- Healthy Valley Super Strongroundnut Oil
- Mustard Oil (Jhajib 36 brand)
- Kachi Ghani Mustard Oil
Instructions
- 1Season raw shrimp with turmeric powder and mix by hand until evenly coated.
- 2Heat cooking oil in a pan over medium heat; add the seasoned shrimp and sauté until cooked through.
- 3Transfer the cooked shrimp to a serving bowl and set aside.
- 4Pour mustard oil into a fresh pan on a gas flame; add chopped garlic and sliced red onions, stir‑fry until fragrant.
- 5Add chopped green chilies and continue stir‑frying until the onions soften.
- 6Add yellow spice paste and dark sauce to the pan, mixing well to coat the aromatics.
- 7Transfer the mixture onto a stone grinding slab; grind with a stone pestle until a coarse, textured paste forms.
- 8Return the ground paste to the pan and add the cooked shrimp, stirring to combine all flavors.
- 9Optionally, add a green leaf (e.g., curry leaf) to the pan for extra aroma and stir briefly.
- 10Add a large dollop of the thick yellow‑brown paste onto the pan with the oil and leaf, continue grinding in the pan until cohesive.
- 11Stir‑fry any additional spices such as the Mirch Red‑Hot‑Spicy packet and Special Chicken Masala packet if desired, then incorporate chopped green herbs.
- 12Transfer the final mash to a serving bowl.
- 13Serve the mash over a bed of white rice, optionally topped with brown curry or stew, garnish with pomegranate seeds, and drizzle a little extra mustard oil if desired.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Even coating
Season the raw shrimp with turmeric and mix by hand until the powder is evenly distributed before cooking.
Stone grinding
Transfer the sautéed aromatics to a stone grinding slab and grind with a pestle.
Hot mustard oil
Heat mustard oil in a fresh pan over a gas flame before adding garlic and onions.
Final assembly
Return the ground paste to the pan, add the cooked shrimp, and stir‑fry briefly before transferring to a serving bowl.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Chingri Bhorta (Prawn Mash)?
- About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking.
- How many servings does this Chingri Bhorta (Prawn Mash) recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Chingri Bhorta (Prawn Mash) recipe come from?
- It was shared by pikturenama on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.