Friday, 6 January 2017

Sorshe Phool diye Chingri / Shrimps cooked with Mustard Flower: Recipe with Step by Step Pictures

So it is winters (though the temperature doesn’t make one feel so) and it is officially the time for sorshe phool/mustard flowers. Today’s recipe is a super easy and an uber fiery one. Known for its rich taste and fierce flavor, sorshe phool is pretty common in the Bengali households, especially amongst Bangal people. (For people who do not know, Bangal is a term used to refer to the people of eastern part of undivided Bengal).



So without further ado, let us go through the recipe..
INGREDIENTS:-
Shrimp/ Prawn
Green chilli and Mustard seeds paste
Mustard flower paste
Thick coconut milk
Mustard oil
Salt
Turmeric
Sliced green chilli (optional)

RECIPE:-


In a bowl marinate the fish with all the ingredients mentioned above.
Now on a non-stick pan add the marinated prawns and cover up. Let it cook for 10 minutes on medium-low flame.
When the prawns are cooked and the gravy thickens, remove the pan from fire.


You may add some extra mustard oil at this point as well.  



This completes our recipe today. Serve with hot steamed rice.
Do try this and let me know :)

2 comments:

  1. Yummy.... I am bookmarking this post now... Will make it when I will arrange mustard flower...

    ReplyDelete
  2. What you're saying is completely true. I know that everybody must say the same thing, but I just think that you put it in a way that everyone can understand. I'm sure you'll reach so many people with what you've got to say.

    ReplyDelete

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