The Golda Chingri Rises With Narkel-Shorshe

I must tell you that this was made on the spur today. I pretty much decided at the nth moment that this is what I wanted for dinner tonight. For my hasty decision, the pictures for this post have suffered and I have really *beep* photos today.

I have made this same recipe with headless shrimps, and I do notice the difference good old Golda can do to a recipe. So if you can, please use large prawns with heads for this recipe.

Ingredients for Narkel-Shorshe Chingri are:

12 large prawns/Golda Chingri with head, deveined and head cleaned
Half cup grated fresh coconut (just the white portion)
4 tablespoons yellow mustard seeds (shorshe)
1 tablespoon brown mustard seeds (rai)
10 green chillies, slit lengthwise
1 teaspoon turmeric powder
5-6 tablespoons extra virgin mustard oil
Banana leaves (not necessary but important)
Salt

Line the banana leaves in a microwaveable bowl. Lay the prawns/chingri on them in a way that all fit in the bowl. Sprinkle half a teaspoon turmeric powder on the prawns and keep.

In a blender, dry grind the two kinds of mustard seeds until coarse. Add the remaining half teaspoon turmeric, throw in a couple of green chillies and add the grated fresh coconut little by little. Grind this mixture to a coarse paste. Add little water while grinding.

Now slather the mustard-coconut mixture on the prawns till all of them are coated well. Top the ingredients with the slit green chillies, drizzle the mustard oil, and season with salt.

Now add another sheet of banana leaf on top of the prawns. Tightly wrap a cling film/wrap on the bowl to cover the banana leaves. Leave for 30 minutes.

Then microwave the whole thing for 12 minutes. Make sure you time it well and do it just before you eat your meal.

Remove the cling wrap and the top layer of banana leaf just before serving.

Serve the Narkel-Shorshe Chingri with plain white rice.