Bangladeshi Chingri Bhuna/Chingri Kosha

 Chingri Bhuna is one of the popular dishes of Bangladesh. Prawns of any size can be used to prepare this dish. Often while cooking the prawns, I prefer not to fry them and add them directly to the sauce as I don’t want them to overcook and become rubbery.

Chingri Bhuna

Course: Main Course                          

Cuisine: Bengali (Bangladeshi)

Preparation time: 10 minutes              

Cook time: 30 minutes 

Servings: 6


  • 800g of deshelled prawns, head and veins removed
  • 1 onion thinly sliced
  • 1 onion made into paste
  • 1 tablespoon of ginger paste
  • 1 tablespoon of garlic paste
  • 3-4 green chilies
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of cumin powder
  • 1 teaspoon of coriander powder
  • 1 teaspoon of red chili powder
  • 1 teaspoon of garam masala powder
  • Salt to taste
  • 2 bay leaves
  • 6 tablespoons of mustard oil


  1. Take a kadai/pan and add the oil to the kadai and heat it.
  2. Once the oil is hot, add the bay leaves and wait till you start getting the aroma.
  3. Add the sliced onions and fry them till they become translucent. Care must be taken not to brown them.
  4. Now, add the onion paste, ginger paste and garlic paste, green chilies to the kadai and continue sauteing for a minute.
  5. Next add, the turmeric powder, coriander powder, cumin powder, red chili powder, salt to the kadai.
  6. Add about ¼ cup of water and continue cooking the spices till you see oil leaving the sides of the pan.
  7. Now, add about 1 ½ cups of water, the beaten yogurt followed by the chingri.
  8. Cook the chingri completely on the medium low flame till you see oil floating on the top of the gravy.
  9. Add the garam masala powder before turning the flame off and mix it evenly.
  10. Serve with hot steamed rice, polao or bengali fried rice.

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