Cuisine : Bhuna Chingri (Prawn Bhuna) - How to make this dish from Bengal

 



Bhuna Chingri is a famous dish from Bengal, perfect for those who want a change from traditional Malai Curry, Bati Chorchori, or Bhapa preparations. Served with steaming rice, this rich and flavorful dish is a delightful treat. Here’s a simple recipe for preparing Bhuna Chingri.

Ingredients

  • 500 grams of prawns
  • 1 cup finely chopped onion
  • 1 tsp garlic paste
  • ½ tsp ginger paste
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • A handful of chopped coriander leaves
  • 2 cups mustard oil
  • Salt to taste
  • 2–3 green chilies

Preparation Steps

  1. Clean the Prawns:

    • Remove the shells and clean the prawn heads thoroughly.
    • Wash the prawns. You can rub them with lemon juice or vinegar, as many believe this reduces the risk of allergies.

  2. Fry the Prawns:

    • Heat oil in a pan and lightly fry the prawns. Set them aside.

  3. Prepare the Base:

    • In the same oil, add chopped onions, ginger paste, and garlic paste. Sauté until the onions turn golden brown.

  4. Make the Spice Mix:

    • In a small bowl, mix all the powdered spices with a little water to form a thick paste.

  5. Cook the Masala:

    • Add the spice paste to the pan and cook well, stirring continuously. When the oil starts to separate, the masala is ready.

  6. Combine and Cook:

    • Add the fried prawns to the pan. Stir well to coat them with the masala.
    • Add salt, green chilies, and chopped coriander leaves.
    • If the prawns are not fully cooked, add a little water, cover the pan, and let it simmer until done.

  7. Final Touch:

    • Ensure the dish has a thick consistency and not too much gravy. Serve hot with steamed rice.

Enjoy the rich flavors of Bhuna Chingri, a dish that perfectly balances spice and aroma!


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