CHEAT'S SHORSHE CHINGRI

May 07, 2021

CHEAT'S SHORSHE CHINGRI

Shorshe aka Mustard and Chingri translates to Prawns. Now any foodie based out of any part of the world, will be able to tell you, these two form an intrinsic part of Bengali cuisine. Now why cheat's, must be your question? That's because no lighting gas, no chopping, and moreover not much of washing up. And the heat source is your trusted microwave. Don't believe me? Read on!

The idea to talk about quarantine cooking was given to me by Harsh Khaneja, last year when we all were forced to experience lockdown life. Who Harsh? Well, he is a passionate cook and and now a restaurateur with the right amount of passion. From his first eatery in Delhi, and now a even bigger and successful one in Goa, this man has defined success in a brand new way and ahs surely come a long way.

No I am not dating him, he is married to I, eldest among the sisters of my dear friend P. Back to work, shall we? Now I am Ramu once again, as Mothership has tested positive and since eating cannot be compromised, cooking has to be easier. So this!! Let's have a quick look at how to make it, coz I need to get back to tending mommy.

1. Peel, clean a de-vein 200gm Prawns. I kept the heads intact. You can do as you please. I have used the smaller variety, what was available at home. You can of course go for a bigger variety.

2. 2 heaped tap of mustard powder was soaked with a pinch of salt in 2.5tbsp water an kept aside for close to an hour.

3. Pound 5 cloves of garlic + 3no Dalle chillies in mortar and pestle. Once half done throw in 1.5tbsp walnut and pound it all to a paste. A "bit" of rustic pound is fine by me.

4. Mix in 3tbsp of yoghurt (not very watery please!) To the garlic walnut mixture. Give a very good mix to combine. Mix this with the soaked mustard powder, add in 2tbsp mustard oil + 2tbsp (heaped) dessicated coconut + 1/2tsp turmeric powder+ pinch of sugar . Mix well. Taste and adjust seasoning.

5. Take a microwave proof bowl, and place your prawns. Top with the mustard paste and give a good mix to combine. Top it with 2tbsp water + 2tbsp mustard oil and 4 sliced green chillies. Cover.

6. Cook it in power/microwave mode for 11mins. You will be hit by the pungent potent aroma of mustard for sure and that is surely the sign of this being done. Take it out of the oven and keep it covered for 3-4mins before serving.

7. The only accompaniment needed for this is plain steamed rice. Anything else will be considered blasphemy. Oh yes! Use your hands to eat it for maximum please, only after you have sanitised it well.

Now that you have an idea about how easy it is, I guess you all will embark on this task of cooking it. For Puritans, yes, go ahead and please scrape your coconut, and pound your soaked mustard seeds as you always have, in that case this one isn't for you my friend.

Dalle are those small red chillies with Christmas vibe that grows in the hills and I have been finding some or the other way to procure them. This time P carried them back from the hills after her short trip. Feel free to replace them with green chillies, depending on your level of tolerance.