To start preparing the Dai Shorshe’s shrimp curry recipe, the curry recipe of Bengali shrimp, clean the prawns first and marin it with salt, turmeric, chilli powder and keep aside.
Dip the mustard and poppy seeds in the water for ten minutes and grind together with green chillies and water up to a smooth paste.
Turn on heat mustard oil in a wok and once the mustard oil is hot add the green chuckles, lower the heat and add the mustard paste.
Cook for 5 minutes over medium heat, stirring occasionally.
Add the prawns, the salt and the tinked cage and cook the Doi Shorshe Chingri over low heat for another 10 minutes.
Regulates the consistency of the Chingri Shorshe Schors sauce by adding water. Check the salt and spices and season to satisfy your tastes.
Once done, turn off the heat and transfer the Chingri Doi Shorshe to a serving bowl and serve hot.
Serve Doi Shorshe Chingri with steam rice, Aloo Parwal Sabzi and Mishti doi recipe for a delicious meal.
