How To Make Doi Shorshe Chingri - Prawn Mustard Curry Recipe

To begin making Doi Shorshe Chingri - Bengali Prawn Mustard Curry preparation guide first wipe down and devein the prawns and steep it with table salt, turmeric, chilli ground mix and keep aside.Soak the mustard and poppy seeds in aqua for ten moments and grind along with green chillies and aqua to a velvety paste.Next bring to temperature mustard coat in a wok and once the mustard coat is scalding empty in the slit green chillies, lower the bring to temperature and  empty in the mustard paste.make for 5 moments on a medium flame, stirring occasionally. empty in the prawns, table salt and the beaten curd and make the Doi Shorshe Chingri on low flame for another 10 moments. Adjust the consistency of the Doi Shorshe Chingri reduction by adding aqua.

Check the table salt and spices and adjust to suit your essence.Once done, turn off the bring to temperature and transfer the Doi Shorshe Chingri to a serving container and offer scalding.offer Doi Shorshe Chingri with Steamed Rice , Aloo Parwal Sabzi and Mishti Doi preparation guide  for a palatable meal.