A traditional Bengali Prawn paste recipe originally from Bangladesh, Chingri Shutki Bhorta is the perfect companion for Steamed rice
- Chingri Shutki/ Dried Prawn (small size): 250g
- Onion: 4
- Garlic Paste: 1.5 Tbsp.
- Ginger Paste: 1/2 Tsp.
- Green Chili: 3-4
- Dried Red Chilli: 2
- Salt: to taste
- Mustard Oil: 2 Tbsp. + 1 Tsp.
- Lemon juice: 1 Tbsp.
- Clean dried prawns properly before cooking.
- Wash under running water for 2-3 times followed by washing the shrimps in a bowl full of water.
- Now strain water from the prawns using your hand; as much as you can.
- Chop onions roughly.
- Heat oil in a wok and fry half of the onion crisply to make "Piyaj Beresta" (fried crisp Onion). Leave those aside.
- Now in the same oil fry, two dried Red chilies with the stem on for a minute or till the chilies change color.
- Strain fried chilies from the oil and leave aside.
- Now add washed dried prawns in the remaining oil.
- Start sauteing till water evaporates completely and the prawns started emitting aroma.
- Add remaining chopped onion, ginger and garlic paste and 2-3 green chilies.
- Cook for 8-10 minutes in low flame.
- Cook till the prawns along with onion cooked properly after adding salt.
- Now switch the flame off and give the fried prawn a rest of at least 15 minutes.
- Take cooked prawns along with fried onion, fried red chili and a dash of lemon juice along with little mustard oil in a mixer grinder.
- Make a smooth paste of it.
- Instead of mixer grinder, traditional "Shil Nora" or Shil Batta" can also be used.
- You can serve the Shutki Chingri Bhorta or Dried Prawn Paste as it is with rice. Else
- you can make small balls out of the paste like I did.
- Serve it with steamed rice with a side of green chili and a piece of lemon.
- Category: Fish
- Cuisine: Bengali