Chingri narkel bata / bhorta - a spicy shrimp mash
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
Spicy shrimp mash with grated coconut, little help from mustard paste and lots of green chillies and generous drizzle of raw mustard oil to induce the kick in it.
  • Shrimp / prawn (white) : 15-20 medium size
  • Red onion : 1 large (finely chopped)
  • Green chillies : 10 -12 as per heat tolerance (finely / coarsely chopped)
  • Garlic cloves : 12- 15 if it is small size (minced)
  • Mustard paste (freshly pounded) : 2 tsp (optional)
  • Coconut (freshly grated) : 2-3 tbsp
  • Coriander leaves : ½ cup ( finely chopped)
  • Mustard oil (extra virgin) : 2 tbsp
  • Turmeric paste : ½ tsp
  • Nigella seeds / kalonji : ½ tsp
  • Salt to taste
  • Black peppercorns : 8-10
  • Lime : 1
  1. Clean and devein the shrimps. Remove the scales too.
  2. With a sharp knife, finely mince the shrimps. Squeeze out the excess water from the shrimps. Repeat the process till the shrimps are very dry. This is an important step.
  3. In a pan, heat two teaspoon mustard oil and add the garlic and peppercorns. Once they release the aroma, add the shrimps and stir it till the rawness disappear. Do not overcook the shrimps more than 2 minute. Shrimps should not release water.
  4. Remove it from the heat.
  5. In the mixie jar, add the shrimps - garlic-pepper, half of the onions, half of the green chillies, mustard paste (it should be very thick, not watery), coconut, turmeric paste, one teaspoon mustard oil and salt. (You could do this with your hand on sil nora / stone grinder or mortar and pestle)
  6. Pulse it in the mixer till you get an even chunky mash. It will take 3-4 pulses to get the right mash consistency.
  7. Return to the pan, add two teaspoon mustard oil, add the nigella seeds.
  8. Once it starts sizzling, on a high heat add the shrimp mash and stir it lightly for two-three minute till everything gets clumpy and whatever water remains dries up quickly.
  9. Remove from the heat. To the shrimp mash add the remaining onions, green chillies and corainder leaves. Give it a nice stir.
  10. Sprinkle a quart of freshly squeezed lime over it.
  11. There should be a mild hint of tartness to it. So use the lime accordingly.
  12. Lastly drizzle the remaining mustard oil over it and serve warm with steamed rice.
You can also serve this shrimp mash as lettuce wraps or rolls.
Recipe by saffronstreaks at