Bagda chingri jhaal | How to make Bagda chingri jhaal

By Sukanya Basu  |  5th Jun 2017  |  
4.0 from 1 review Rate It!
  • Bagda chingri jhaal, How to make Bagda chingri jhaal
Bagda chingri jhaalby Sukanya Basu
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About Bagda chingri jhaal Recipe

An awesome bengali dish with spicy prawns in a yummy gravy.

Bagda chingri jhaal is a delicious dish which is enjoyed by the people of every age group. The recipe by Sukanya Basu teaches how to make Bagda chingri jhaal step by step in detail. This makes it easy to cook Bagda chingri jhaal in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Bagda chingri jhaal at home. This amazing and mouthwatering Bagda chingri jhaal takes 15 minutes for the preparation and 20 minutes for cooking. The aroma of this Bagda chingri jhaal is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Bagda chingri jhaal is a good option for you. The flavour of Bagda chingri jhaal is palatable and you will enjoy each and every bite of this. Try this Bagda chingri jhaal and impress your family and friends.

Bagda chingri jhaal

Ingredients to make Bagda chingri jhaal

  • Tiger prawn-8
  • lime-1
  • turmeric powder-2 tbsp
  • Poppy seed paste-8tbsp
  • mustard paste-6 tbsp
  • Kashmiri red chilli powder-3 tbsp
  • green chillies-6-7
  • mustard oil
  • kalonji-2tsp
  • Salt and sugar as per taste
  • Corriander leaves-a bunch

How to make Bagda chingri jhaal

  1. De-vein the prawns and marinate using lime, turmeric powder and salt.Keep aside for 10 min.
  2. Heat oil in a pan and Fry the prawns till golden red.keep aside
  3. In the same pan add kalonji.Let it splutter.
  4. To it add the mustard and poppy seed paste.Cook on sim flame.
  5. Add turmeric powder and Kashmiri red chilli powder.
  6. Add the prawn and salt and sugar at this stage.
  7. To it add little water and cover and cook for another 5 min.
  8. Sprinkle with corriander leaves
  9. Check for the oil to come on top.
  10. The dish is ready to be devoured.

Reviews for Bagda chingri jhaal (1)

Maithili Iyera year ago


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