Chingri Bhorta Recipe for Cooking with Seafood

Welcome, food adventurers, to a culinary journey into the heart of Bengali tradition! Today, we're diving deep into the vibrant world of `cooking with seafood` to create a dish that's bursting with flavor and cultural significance: Shutki Chingri Bhorta. If you've ever craved a truly authentic, soul-satisfying `seafood dish recipe` that brings a kick to your palate, you've found your next obsession.
Shutki Chingri Bhorta, literally meaning "dried shrimp mash," is a staple in Bangladeshi households, cherished for its intense flavors and comforting simplicity. It's more than just a `healthy dish to cook`; it's a celebration of humble ingredients transformed into something extraordinary. Growing up, the aroma of `roast green chilies` and `mustard oil` sizzling with `shrimp with heads` (or their dried counterparts) was a sure sign of a delicious meal to come. This isn't just a recipe; it's a piece of my heritage, shared with you, ensuring you can confidently `cook healthy recipes` with a touch of authentic Bengali flair. Get ready to explore a `seafood lunch recipe` that’s perfect with a mound of steaming rice, making it a truly unforgettable `food with shrimps` experience.

Ingredients

• 1 cup (about 100g) dried shrimp (shutki chingri), or 1.5 cups fresh small shrimp, peeled and deveined (see Variations)
• 1 large red onion, thinly sliced
• 4-5 cloves garlic, minced
• 2-3 fresh green chilies, whole or slit (adjust to your spice preference)
• 1-2 dried red chilies (optional, for extra heat and smoky flavor)
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons mustard oil (essential for authentic flavor)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional, for color and heat)
• Salt to taste
• A pinch of sugar (optional, to balance flavors)

Directions

1. Prepare the Shrimp
   1. If using dried shrimp (shutki): Rinse them thoroughly under cold water several times to remove any sand or impurities. Soak them in warm water for about 15-20 minutes until softened. Drain well and gently squeeze out excess water. If they are large, you can roughly chop them.
   2. If using fresh shrimp: Clean and devein the shrimp. Pat them dry with a paper towel. You can leave the heads on for extra flavor, or remove them as preferred.
2. Toast the Spices & Aromatics
   1. Heat 1 tablespoon of mustard oil in a pan over medium heat. Once hot, carefully add the whole green chilies and dried red chilies (if using). Gently roast them for about 1-2 minutes until they slightly char and become fragrant. Be careful not to burn them. Remove the chilies and set aside.
   2. In the same pan, add the sliced onions and minced garlic. Sauté over medium heat until the onions become translucent and soft, about 5-7 minutes.
3. Cook the Shrimp & Combine Flavors
   1. Add the prepared dried shrimp (or fresh shrimp) to the pan with the onions and garlic. Stir in the turmeric powder and red chili powder (if using). Cook for 3-5 minutes, stirring occasionally, until the shrimp are cooked through and have absorbed the flavors. If using fresh shrimp, cook until they turn pink and opaque.
   2. Remove the pan from the heat.
4. Mash and Blend to Perfection
   1. Transfer the cooked shrimp mixture, roasted chilies, and half of the fresh chopped cilantro to a mortar and pestle or a small food processor.
   2. Add salt to taste and the remaining 1 tablespoon of mustard oil.
   3. Begin mashing (or pulsing in a food processor) until you achieve a coarse, rustic paste. The goal is to break down the ingredients but still have some texture. Avoid over-mashing into a smooth paste; a little chunkiness is desired for a bhorta.
5. Final Adjustments & Garnish
   1. Taste the bhorta and adjust seasoning if needed. You might want a little more salt, a tiny pinch of sugar to balance the spice, or more chopped fresh chilies for extra heat.
   2. Stir in the remaining fresh cilantro. Your Shutki Chingri Bhorta is now ready to be savored!