Mustard Shrimps with Coconut
Cuisine: Bengali
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Medium shrimp – 500 gms
  • Turmeric powder – ½ tsp
  • Red chili powder – ½ tsp
  • Mustard oil – 2 tbsp
  • Onion seeds – 1 tsp
  • Onion – 2, large, sliced
  • Green chili – 2
  • Mustard powder – 3 tsp
  • Cornflour/cornstarch – 1 tsp
  • Grated coconut – 1 & ½ cup
  • Ginger paste – 1 tbsp
  • Garlic paste – 1 tbsp
  • Sugar – 1 tsp
  • Mustard/vegetable oil – 4 tbsp
  • Fresh coriander leaves – 1 cup, chopped
  • Salt to taste
  1. Peel and devein the shrimps keeping the tails intact. Marinate them with the turmeric and chilli powder and mix well. Set aside.
  2. Now heat the oil in a skillet and add the onion seeds. Saute them for few seconds until fragrant.
  3. Then add the sliced onions and saute them until golden brown. This will take about 8 to 10 minutes. Slit the green chillies and tip them into the skillet.
  4. While the onions are cooking, prepare a slurry by mixing the mustard powder, cornflour and couple of tablespoons of water. Make sure there is no lump.
  5. Grind the grated coconut in a grinder to make a smooth paste. Add little water only if needed for smooth grinding.
  6. When the onions turn golden brown, add the mustard-cornflour slurry to the skillet. Add the grated coconut paste, ginger and garlic paste. Stir well and cook covered on low heat for 10 minutes or until the mixture turns dry.
  7. Then add the marinated shrimps and half a cup of water. Stir well. Let the shrimps cook on medium heat for 10 minutes or until they turn opaque. Boil off some water if the gravy is too watery.
  8. Sprinkle chopped fresh coriander and give a final stir. Serve hot with plain white rice.
Recipe by Flavor Quotient at