Narkel Shorsher Chingri

Narkel Shorsher Chingri Recipe - A Delicious Indian Shrimp Dish

Region / culture: India | Preparation time: 10 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Narkel Shorsher Chingri is a traditional Bengali dish that features shrimp marinated in a flavorful mustard paste and cooked inside a coconut shell. This unique cooking method imparts a delicious smoky flavor to the dish, making it a favorite among seafood lovers.

History

Narkel Shorsher Chingri has its roots in Bengali cuisine, where coconut and mustard are commonly used ingredients. The combination of these two ingredients, along with the addition of shrimp, creates a dish that is both flavorful and aromatic.

Ingredients

1 lb (454 g) of shrimp - shelled and deveined
1 tbsp of black mustard seeds
2 hot thai chiles
0.5 tsp of salt
0.25 tsp of turmeric
2 tbsp of water
1 large coconut
2 tbsp of mustard oil
wet dough made of 3 tbsp of flour

How to prepare

Grind the mustard seeds, chiles, salt, turmeric, and water in a blender until smooth.
Marinate the cleaned shrimps in this paste for at least 10 minutes.
Split the coconut in half and drain the coconut milk. The milk will not be used.
Place the shrimp mixture in the coconut halves along with the mustard oil and whole chiles.
Join the two halves of the coconut together and seal the joint using a thin rope of dough.
Place the coconut in the oven and bake for 45 minutes at 400°F (204°C).
The author suggests that the preferred method is to barbecue the coconut among coals.
Leave the coconut in the dying embers until the outer layer is well charred, which takes about 0.5 hour.

Variations

You can add vegetables such as bell peppers or onions to the shrimp mixture for added flavor and texture.

Cooking Tips & Tricks

Make sure to marinate the shrimp in the mustard paste for at least 10 minutes to allow the flavors to penetrate the meat.

- If you prefer a spicier dish, you can add more hot thai chiles to the mustard paste.

- For a more authentic flavor, consider barbecuing the coconut shell among coals instead of baking it in the oven.

Serving Suggestions

Serve Narkel Shorsher Chingri with steamed rice or naan bread for a complete meal.

Cooking Techniques

The preferred cooking method for this dish is to bake the coconut shell in the oven or barbecue it among coals.

Ingredient Substitutions

If you cannot find fresh shrimp, you can use frozen shrimp that has been thawed.

Make Ahead Tips

You can marinate the shrimp in the mustard paste ahead of time and store it in the refrigerator until ready to cook.

Presentation Ideas

Serve Narkel Shorsher Chingri in the coconut shell for a visually stunning presentation.

Pairing Recommendations

This dish pairs well with a side of cucumber salad or a tangy tamarind chutney.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

5g per serving

Fats

10g per serving

Proteins

20g per serving

Vitamins and minerals

This dish is rich in vitamin C, vitamin B12, and iron.

Alergens

This dish contains shellfish and mustard, which may be allergens for some individuals.

Summary

Narkel Shorsher Chingri is a nutritious dish that is high in protein and essential vitamins and minerals.

Summary

Narkel Shorsher Chingri is a delicious and aromatic Bengali dish that is sure to impress your family and friends. With its unique cooking method and flavorful ingredients, this dish is a must-try for seafood lovers.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Narkel Shorsher Chingri. It was a warm summer day in my hometown in West Bengal, India. I had just finished helping my mother with the household chores and was sitting in our backyard, watching her cook lunch for the family.

As I sat there, I watched in awe as my mother prepared the ingredients for the dish. She lovingly peeled and grated fresh coconut, mixed it with ground mustard seeds, and marinated the prawns in this flavorful mixture. The smell of the spices wafted through the air, making my mouth water in anticipation.

I asked my mother what she was making, and she smiled and said, "Narkel Shorsher Chingri. It's a traditional Bengali dish that your grandmother used to make for us when we were children."

I was intrigued. I had never tasted this dish before, and I was eager to learn how to make it. My mother noticed my interest and invited me to help her cook the dish. She showed me how to grind the mustard seeds into a fine paste, how to mix it with the coconut, and how to marinate the prawns for maximum flavor.

As we cooked together, my mother shared stories of her own childhood and how her mother used to make Narkel Shorsher Chingri for her and her siblings. She talked about the importance of passing down family recipes and traditions from one generation to the next.

I could see the passion in my mother's eyes as she cooked, and I knew that this dish held a special place in her heart. I listened intently as she explained the significance of each ingredient and how they all came together to create a harmonious blend of flavors.

After hours of cooking and simmering, the Narkel Shorsher Chingri was finally ready. My mother served it with steaming hot rice and a side of fresh salad. The moment I took my first bite, I knew that this dish would become a staple in my own cooking repertoire.

Over the years, I have made Narkel Shorsher Chingri countless times for my own family and friends. I have tweaked the recipe here and there, adding my own unique touches to make it truly my own. But the essence of the dish remains the same – a flavorful blend of coconut, mustard, and prawns that never fails to impress.

I have shared this recipe with numerous people over the years, passing down the tradition just as my mother did for me. I have taught my children how to make Narkel Shorsher Chingri, and I hope that they will continue to cook it for generations to come.

As I sit here reminiscing about that warm summer day in my hometown, I am filled with gratitude for the gift of cooking and the joy of sharing delicious meals with loved ones. Narkel Shorsher Chingri will always hold a special place in my heart, a reminder of the love and tradition that binds us all together.