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