A fiery and aromatic Bengali mashed shrimp dish, blended with garlic, green chillies, and fresh coriander-packed with coastal flavour.
Prawn Bhorta
Ingredients
- 250 g shrimp with skin
- 1 cup onions sliced
- 6-8 cloves garlic
- 5-6 green chillies adjust to taste
- 1 tbsp fresh coriander leaves chopped
- Salt to taste
- Oil for frying
Instructions
- Boil the Shrimp:In a pot, boil shrimp with skin until the water evaporates and shrimp are fully cooked. Remove and set aside.
- Sauté the Aromatics:Heat oil in a frying pan.Add onions, garlic, and green chillies. Sauté until onions are golden and fragrant.
- Add the Shrimp:Add boiled shrimp and chopped coriander leaves. Season with salt to taste. Stir and cook for a few minutes.
- Grind into Bhorta:Transfer the mixture to a mortar and pestle or grinder. Mash or blend until it forms a coarse paste.
- Serve:Serve at room temperature with plain rice.
Notes
For a chunkier bhorta, mash by hand rather than using a grinder. Add a drizzle of mustard oil at the end for extra richness. Mix with roasted red chilli. Chingri Bharta is special because it turns simple prawns into a fiery, pungent, mustardy delicacy packed with flavour and emotion. It embodies the heart of Bangladeshi cuisine: resourceful, bold, rustic, and deeply nourishing.