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
- Texture Tip: For a chunkier bhorta, mash by hand rather than using a grinder.
- flavour Boost: Add a drizzle of mustard oil at the end for extra richness.
- Variation: Mix with roasted red chilli.