Narkel Shorshe Chingri | নারকেল সর্ষে চিংড়ি

Narkel Shorshe Chingri Macher Jhal translates into Potatoes and Prawns cooked in Mustard Seeds gravy. It is quick, just like any other seafood recipe, which means it comes together in no time and makes an amazingly delicately flavoured chingri maach recipe (prawn recipe).

Prawns are quite popular in traditional Bengali cuisine, and you will often find them in various forms like kucho chingri recipe or other chingri macher recipe combined with seasonal veggies like bottle gourd (lau), ridge gourd (jhinge), or the ever-versatile potatoes. Here, this alu chingri maach recipe is an all-year-round dish as both potatoes and prawns are available throughout the year.

In this blogpost you will find a detailed recipe that includes a list of ingredients and how to make this delicious alu diye chingri recipe. Below in the recipe card, you will find a quick recipe video to help you with this recipe.

Top reasons to try this Narkel Shorshe diye Chingri Macher Recipe

Like all other prawn recipes or chingri macher recipes, it comes together in no time. Prawns cook very fast. If overcooked, they tend to become chewy. So this shorshe chingri recipe is perfect for a quick weeknight meal
A perfect seafood recipe who do not want to deal with fishy smell and bones. Prawns are the perfect option for those who are averse to strong flavours
This is an all-year-round recipe that can be made easily at home if you have some prawns, potatoes, and mustard seeds on hand
Rich in protein and good fats
With a touch of coconut cream, this alu diye shorshe chingri recipe can be served on special occasions to friends and family

Narkel Shorshe Chingri Macher Jhal recipe ingredients

Prawns – I have used Tiger prawns here
Potatoes
Mustard Seeds – both Yellow and Black variants
Coconut Milk
Nigella Seeds
Green Chilli
Salt & Sugar
Turmeric Powder
Mustard Oil

Recipe instructions for Narkel & Shorshe bata diye Alu Chingri

Start by grinding the mustard seeds with salt, turmeric powder, mustard oil, and a touch of water into a smooth paste. Keep it aside
Clean the prawns by deveining them and removing the shells
Peel & slice the Potatoes
In a pan, heat some oil. Lay the potato slices and fry them till they turn golden on both sides
Once they are golden and cooked, gather them and push them along the edge of the pan. In the remaining oil, add the nigella seeds and a green chili
As they splutter, drop the prawns. Give them a few stirs as they turn pinkish and then turn light orange. It means they are almost cooked
Quickly pour the prepared mustard seed paste, coconut milk, salt, sugar, and turmeric powder. Give everything a mix and allow it to simmer for 2-3 minutes
Add water if necessary.
Turn off the heat and serve with hot and steaming rice

Serving suggestions

This light and hearty chingri macher jhal goes best with plain boiled rice.

More Prawn recipes

We Bengalis simply love Chingri for its versatility and ease of cooking. No wonder it is so often cooked in our kitchen. I have a bunch of Chingri Macher recipes, some traditional and some fusion prawn recipes. Here’s a list of some of them from my Blog

Ready to cook? Pin this recipe, share it with friends, and explore more Bengali classics on our blog. Happy cooking!

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