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Chingri kasundi, shrimp in Bengali mustard

Chingri kasundi, shrimp in Bengali mustard

Main dishes

Shrimp cooked in a spicy sauce made with kasundi (fermented mustard), mustard paste, yogurt, and green chili peppers, and cooked in mustard oil.

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Recipe from RDasgupta2020, adapted by Recette de cuisine · · updated on

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This spicy and fragrant Bengali dish, known as chingri kasundi, owes its distinctive flavor to kasundi, a fermented mustard paste with a sharp, tangy taste, and to mustard seed powder. It is typically served with hot rice.

Ingredients and directions

  • Prep time20 min
  • Cook time20 min
  • Resting15 min
  • Total55 min
  • DifficultyMedium
  • Cooking methodstove

Ingredients

5 people
  • $9.36
  • $3.90
  • $0.08
  • $0.07
  • $0.14
  • $0.24
  • $0.00
  • $0.25
  • $0.04

Directions

  1. Rub the shrimp with salt and turmeric, and let them sit for 10 to 15 minutes.
  2. Heat the mustard oil and brown the bay leaf and dried chili pepper.
  3. Add the onion paste and the ginger-garlic paste, and cook until nicely browned. ≈ 3 min
  4. Add the yogurt, kasundi, mustard paste, green chili peppers, turmeric, and salt, and cook until the sauce thickens.
  5. Add the shrimp, mix, and add a little water. ≈ 4 min
  6. Cover and cook for 7 to 8 minutes, or until the shrimp are cooked through and the sauce has thickened.
  7. Add the sugar and a few green chili peppers, cover for 2 minutes, and serve with hot rice.

Equipment

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Before you start

Ingredients

  • 500 g of medium or large shrimp
  • salt and 1/2 teaspoon of turmeric for the shrimp
  • 2 tablespoons of harissa
  • 1 tablespoon of mustard seed paste
  • 2 tablespoons of Greek yogurt
  • 2 tablespoons of onion paste
  • 1 tablespoon of ginger-garlic paste
  • 3-4 green, slightly damaged chili peppers
  • 1/2 teaspoon of turmeric
  • 1 teaspoon of sugar (optional)
  • 3 tablespoons of mustard oil
  • One bay leaf
  • 1 dried red chili pepper
  • salt

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