What Makes This Chorchori Special

Pui Shaak Chingri Chorchori is a quintessentially Bengali one-pan, dry-style sauté where Malabar spinach (pui shaak) and shrimp (chingri) mingle in a pungent mustard perfume. Unlike a curry, a chorchori finishes nearly dry, with a glossy, clinging reduction that coats each vegetable baton and shrimp. The natural mucilage from pui stems, along with a careful reduction, creates that signature silkiness without cream or dairy.

A Short History and Cultural Notes

Chorchori has humble roots in the Bengali kitchen—an end-of-day medley where odds and ends from the vegetable basket meet a blazing spoon of mustard oil. The technique is as much about thrift and balance as it is about flavor. In the riverine Bengal delta, shrimp are plentiful, and Malabar spinach thrives in monsoon warmth, making this combination both seasonal and sensible. You’ll find variations across West Bengal (India) and Bangladesh, with some families leaning on nigella seeds (kalonji) while others temper with panch phoron. A spoon of poppy seeds (posto) in the mustard paste is a common Kolkata touch that tempers mustard’s sharpness.

Ingredient Spotlight

• Pui shaak (Malabar spinach): Its tender leaves wilt quickly, while the stems add body and a subtle, earthy flavor. Separate stems and leaves for perfect texture.
• Mustard oil and mustard paste: These are the heartbeat of Bengali seafood cooking. Heat mustard oil until it just smokes, then lower the flame—this tames raw pungency while keeping its peppery lift.
• Shrimp: Quick-cooking and sweet, shrimp love mustard’s bite. Searing them briefly avoids rubbery texture and preserves their brininess.
• Balancing accents: A pinch of sugar rounds bitterness; green chilies add heat without heaviness; a dash of lime at the end brightens the dish.

Technique Tips for Success

1. Tame the mustard: Soak mustard seeds 20 minutes and grind with a pinch of salt and a green chili. The salt curbs bitterness; a little water yields a smoother paste. If you’re sensitive to mustard’s heat, blend in 1 tablespoon poppy seeds.
2. Stage the vegetables: Start with firm vegetables like potato, pumpkin, and eggplant; add pui stems next; then finish with the delicate leaves. This layering gives you evenly cooked textures.
3. Keep it “chorchori” (nearly dry): After wilting, reduce until the pan juices cling like a glaze. If it’s watery, cook a few minutes uncovered; if it’s too dry, add a tablespoon of water to loosen.
4. Treat shrimp gently: Par-fry for color and return at the end to finish in the residual heat. Overcooked shrimp will toughen quickly.
5. Mustard oil finish: A final drizzle of raw mustard oil gives the dish its restaurant-worthy aroma. Start with a small amount and adjust to taste.

Variations and Substitutions

• Veg-forward: Skip shrimp and add cubes of paneer or firm tofu; or double down on pumpkin and eggplant for a vegetarian chorchori.
• Pantry twist: Use small dried shrimp for a brinier note—rehydrate briefly in warm water and add alongside the mustard paste.
• Greens swap: No pui? Use a mix of spinach and Swiss chard stems; it won’t be identical but still delicious.
• Tempering choices: Use either kalonji or panch phoron, not both. Panch phoron gives a rounder, slightly sweeter nose; kalonji delivers a peppery snap.

Serving and Pairing

Serve hot with plain steamed rice or light ghee rice. Crisp papad and a wedge of lime make excellent sides. Keep accompaniments simple—the mustard-forward profile deserves center stage.

Make-Ahead and Storage

• Prep: Grind mustard paste and chop vegetables up to a day ahead; keep pui stems and leaves separate.
• Store: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat with a teaspoon of water to refresh the glaze.

Troubleshooting

• Too bitter? Add a pinch more sugar and simmer 2–3 minutes; or fold in a spoon of posto-enhanced paste next time.
• Watery finish? Increase heat and reduce uncovered until glossy.
• Shrimp turned tough? Next time, sear briefly and finish for just 2–3 minutes at the end.

Sustainability and Sourcing

Choose responsibly sourced shrimp; smaller, local varieties are flavorful and often more sustainable. Pui shaak is abundant in warm months and grows vigorously—even balcony gardeners can manage it in deep pots, making this dish both seasonal and sustainable.

Why You’ll Love It

This chorchori is a masterclass in balance: mustard’s fire, shrimp’s sweetness, and pui’s gentle earthiness, all wrapped in a quick weeknight format. It’s unmistakably Bengali, deeply aromatic, and greater than the sum of its simple parts.