Since the day I prepared Shorshe Chingri Bhape from Sandeepa's Bong Mom's Cookbook, we have become major fan of it. Dahi Maccha (Fish in Yogurt gravy) with Rohi fish is one of our favourite fish curry. The present recipe is quite similar and tastes out-of-this-world. It is also very easy to make. Yummy food without too much effort - who does not like it? ;) Seriously, let me know if you are in this category :)
Shorshe Chingri Bhape - Literal translation is Steamed Prawn with mustard.
Ingredients (makes 4 servings)
Mustard seed - Poppy seed Powder (as shown in Step 1) - 13 tsp
Tiger Prawns - 13
Large Potato - 1
Green chilli - 5
Salt - as per taste, approx 2 tsp
Turmeric poweder - 1.5 tsp
Yogurt - 1/2 cup
Mustard oil - 2 tbsp
Using a coffee grinder, make a powder of mustard seeds, poppy seeds and salt (2:2:1).
Mix all the ingredients together and keep aside for 15-30 mins. If you are using frozen prawns, make sure the prawn is thawed and has reached room temperature. The prawn's shell should be removed.
Pressure cook on High heat without the whistle for 45 mins. Garnish with finely chopped coriander leaves.
For the vegeterian version, you can prepare this recipe with shrimp replaced by paneer or potatoes or mushrooms. Enjoy!