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Bandhakopi Chingri Torkari (Cabbage Prawns Curry - Bengali Style)

Bethica Das
10 minutes
Prep Time
25 minutes
Cook Time
4 People
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ABOUT Bandhakopi Chingri Torkari (Cabbage Prawns Curry - Bengali Style) RECIPE

Cabbage is a plenty during winter. So go ahead and prepare this simple homemade delicacy with some prawns added to it. It can also be prepared without prawns for the vegetarian version. In that case, the used of vadi / lentil dumpling are recommended. It is a dry preparation and I cooked it in mustard oil in Bengali style. It goes best with chapati, poori or paratha. But there is absolutely no harm in having as a side dish with dal and rice. It is a low fat and a low calorie vegetable, best suited for burning away those extra kilos.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • West Bengal
  • Side Dishes

Ingredients Serving: 4

  1. 1 small cabbage, sliced finely
  2. 1 medium potato, cubed
  3. 1 tomato, cubed
  4. 1/2 cup shrimps, cleaned and deveined
  5. 2-3 tbsp. mustard oil
  6. 2 bay leaves
  7. 1 tsp. panch phoron
  8. 1" cinnamon stick
  9. 2 green cardamoms
  10. 4 cloves
  11. 1 tsp. ginger paste
  12. 1 tsp. garlic paste
  13. salt to taste
  14. 1/2 tsp. turmeric powder
  15. 2 green chilies, slit
  16. 1 tsp. coriander-cumin powder
  17. 1/2 tsp. garam masala powder
  18. 1 tsp. ghee
  19. coriander leaves to garnish


  1. Steam the cabbage till soft. Alternately pressure cook for one whistle. Drain and keep aside. Heat oil and fry the prawns till they change colour. Drain and keep aside.
  2. Temper the same oil with bay leaves, cardamoms, cinnamon, cloves and cumin seeds. After a few seconds add the potatoes and fry till light brown.
  3. Add the ginger paste, garlic paste and all the dry masalas mixed with a little water to the pan and fry till oil separates. Add the tomatoes and saute well till completely mashed up.
  4. Add the cabbage, green chilies and the fried prawns and cook, covered on low flame. Sprinkle water and stir at intervals.
  5. When the potatoes are cooked and the moisture is dried up, add ghee and mix well. Serve, garnished with coriander leaves, as a side dish with chapattis or with rice.

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