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Prawn Bhorta

Servings 3
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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.
Author: Sonya Panni
Course: Side Dish
Cuisine: Bangladeshi