Jhinga chingri sorshe Recipe

Cooking Directions

• STEP 1.Clean and devein the prawns, and marinate them with turmeric powder and salt.
• STEP 2.Heat oil in a pan and add mustard seeds. Once they start to splutter, add chopped onions and saut茅 until golden brown.
• STEP 3.Add ginger-garlic paste, green chilies, and mustard paste. Cook for a few minutes.
• STEP 4.Add the marinated prawns and cook until they turn pink and are cooked through.
• STEP 5.Add salt, turmeric powder, red chili powder, and sugar. Mix well.
• STEP 6.Add water and simmer for a few minutes until the sauce thickens.
• STEP 7.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to clean and devein the prawns properly before cooking.
• Adjust the amount of mustard paste and green chilies according to your taste preference.
• You can also add a pinch of garam masala for extra flavor.

Storage and Serving

• Jhinga Chingri Sorshe is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.