1. Home
  2. /
  3. Recipe
  4. /
  5. Chingri curry

Chingri Curry

Serves 4
35 mins
552 Kcal
Chingri curry is a Bengali delicacy of succulent prawns in a rich, spiced gravy. "Chingri" is Bengali for prawn or shrimp. The dish is worshipped for its combination of fresh, tender prawns and the variety of spices that bring out Bengali cuisine's deep, authentic flavours. Chingri curry, often served with rice at a steaming hot temperature, is known for its precise spice-ratio balance. That can make it a wholesome meal. Prawns, onions, tomatoes, garlic, ginger, and a mixture of turmeric, cumin, coriander, and garam masala are common ingredients added to traditional recipes. The use of mustard oil for preparation gives a flavour to the curry. The prawns are first saut ed with spices, then simmered in a rich, tangy gravy made from tomatoes, green chillies, and sometimes coconut milk for a fantastic mouth-watering combination. The curry is generally seasoned with salt, sugar, and fresh cilantro to boost the flavour. Some versions can be more spicy for people who prefer spicy since the chingri curry recipe can be adjusted using more green chillies or red chilli powder to put extra heat. This dish perfectly blends sweet, savoury, and spicy notes that do lovely justice to Bengali dishes. Chingri curry will tickle the taste buds with its bold aromas and tangy flavours, whether served during some festive occasion or as a regular meal.

Ingredients required for Chingri Curry

  1. 400 cup prawns
  2. 3 tbsp mustard oil
  3. 1/2 tbsp whole cumin
  4. 2 tbsp ginger paste
  5. 2 tsp cumin powder
  6. 1 tsp chilli powder
  7. 1 tsp turmeric powder
  8. Salt
  9. 2 tsp sugar
  10. 1 tsp garam masala
  11. 1 1/4 cup coconut milk
  12. 2 tsp ghee

Cooking steps for Chingri Curry

  1. 1
    Chingri curry is like a Bengali seafood dream in a bowl, blending succulent prawns with spices and creamy coconut milk.
  2. 2
    Start with 400g of prawns—clean, devein, and let them chill for a bit while you set up your spice scene.
  3. 3
    Heat 3 Tbsp mustard oil in a pan because Bengali dishes don't play when it comes to bold flavours.
  4. 4
    Add 1/2 Tbsp whole cumin seeds, letting them sizzle and release their aromatic flair.
  5. 5
    Toss in 2 Tbsp ginger paste and saut until it's golden and fragrant—a warm, spicy foundation for the curry.
  6. 6
    Mix in 2 Tsp cumin powder, 1 Tsp chilli powder, and 1 Tsp turmeric powder, cooking the spices till they bloom in the oil.
  7. 7
    Sprinkle in salt and 2 Tsp sugar to balance the heat with just the right sweetness.
  8. 8
    Add the prawns, stirring gently to coat them in the spice mix, and cook for 2-3 minutes until they turn pink and curl.
  9. 9
    Pour in 1¼ cups coconut milk for that creamy, cooling contrast to the spices.
  10. 10
    Simmer for 5-7 minutes, letting the sauce thicken and the flavours fuse like culinary harmony.
  11. 11
    Finish with 1 Tsp garam masala for depth and 2 Tsp ghee for a buttery, glossy touch.
  12. 12
    Serve it hot with steamed rice or roti, and let the bold, rich flavours transport you to a Bengali feast.
  13. 13
    This recipe of Chingri curry perfectly balances heat, sweetness, and creaminess, making every bite a comforting, flavour-packed experience.

Shop Ingredients

Sugar (2 Tsp)
50
1
51
1
56
1
239
1
74
1
54
1
79
1
50
1
267
1
33
1
Ghee (2 Tsp)
393
1
591
1
300
1
317
1
719
1
635
1
595
1
405
1
159
1
171
1
Whole Cumin (1/2 Tbsp)
356
1
310
1
35
1
58
1
383
1
95
1
209
1
121
1
Garam Masala (1 Tsp)
50
1
100
1
97
1
36
1
75
1
58
1
80
1
49
1
183
1
121
1
Mustard Oil (3 Tbsp)
178
1
155
1
97
1
180
1
184
1
338
1
326
1
199
1
Coconut Milk (1 1/4 cup)
76
1
120
1
155
1
125
1
147
1
Ginger Paste (2 Tbsp)
59
1
Salt
27
1
24
1
116
1
22
1
50
1
110
1
47
1
73
1
88
1
75
1
Prawns (400 cup)
216
1
256
1
218
1
209
1
204
1
Turmeric Powder (1 Tsp)
104
1
42
1
212
1
210
1
84
1
Cumin Powder (2 Tsp)
92
1
61
1
167
1
82
1

FAQs

Can I use frozen shrimp to prepare Chingri Curry?

Frozen shrimp may also be used to make Chingri curry. Though shrimp is fresh and tastier, in the case of frozen shrimp, you can use frozen as well. Only ensure that there is not even a drop of moisture seen from the shrimp after thawing. Dry the shrimp to remove excess water content so that the shrimp will be cooked evenly and your curry will not become watery. If using frozen shrimps, check the time, as frozen shrimps will probably take longer to cook than fresh ones.

Should I omit the coconut milk or not make Chingri Curry?

You may prepare Chingri Curry without coconut milk, which will change the typical flavour. Coconut milk imparts a rich creaminess and subtle sweetness to the curry. If you prefer a lighter version or cannot have coconut milk, it is perfectly fine to substitute with yoghurt or cream for richness. Alternatively, you can use a tomato-based sauce to give the curry a tangy flavour, but obviously, it won't provide the consistency of coconut milk.

How do I control the spice level of Chingri Curry?

To adjust the spice level of Chingri Curry, you can reduce the number of green chillies and increase or decrease red chilli powder or garam masala, according to your requirements. For milder curry, you will prefer reducing the number of green chillies or the amount of red chilli powder. Increase the chilli powder for spicier curry, and add extra green chillies. You may also add a pinch of cayenne pepper.
Instamart
Oops
Something's not right. Our best minds are on it. You may retry or check back soon.