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Prawn Curry

Priyanka. Mukherjee
10 minutes
Prep Time
30 minutes
Cook Time
4 People
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Chingri maach or prawn curry is a Bengali delicacy; succulent prawns in a coconut milk gravy.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • West Bengal
  • Simmering
  • Sauteeing
  • Main Dish

Ingredients Serving: 4

  1. 1 bay leaf
  2. 2 clove
  3. 2 green cardamom
  4. 1/2 kg deveined and clean prawn
  5. 1 large onion
  6. 1 tsp mustard seeds
  7. Coconut milk powder (1 cup thick milk)
  8. Salt as per taste
  9. Sugar to taste


  1. Wash and marinate the prawn with salt and turmeric.
  2. Keep aside for 15 minutes.
  3. Lightly fry the prawns in 1 tbsp of oil (mustard).
  4. Remove from heat when the colour changes. In the same oil, add 1 more tbsp if all finished, add bay leaf, cloves and cardamom.
  5. Saute for 2 minutes, add cumin seeds (1/2 tsp).
  6. Cut one large onion and make a paste of the onion and the mustard seeds.
  7. Add to the pan and saute till onion changes colour or oil is leaving the sides.
  8. Make the thick coconut milk and add to the mixture.
  9. Let it simmer for 10-15 minutes.
  10. Add the prawns, simmer the curry and cover.
  11. Serve Prawn Curry with white rice.

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Evelyn Shilpa
Evelyn Shilpa   Sep-20-2016

looks divine!

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