Chingri recipe

Embark on a culinary journey with our Bhapa Chingri recipe, a quintessential Bengali delicacy that celebrates the exquisite taste of steamed prawns. Marinated in a harmonious blend of mustard paste, coconut, and yogurt, these succulent prawns are elevated to a realm of unparalleled flavor.As they steam to perfection, the kitchen is filled with the aroma of mustard oil and spices, creating a dish that beautifully balances tradition and innovation. The result is tender, juicy prawns that boast…

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Prawns cooked inside a tender coconut is a favourite among Bengalis.

Lau Chingri is a classic Bengali dish that combines the mild, earthy flavor of bottle gourd (lau) with the succulent taste of prawns (chingri). This dish is known for its comforting and homely appeal, making it a staple in Bengali households. Lau Chingri reflects the simplicity and exquisite taste of Bengali cuisine, highlighting the region's love for seafood and vegetables.

This Bangladeshi Chingri Bhuna is luscious, spicy, and absolutely drool worthy! Perfect for dinner parties or just a special meal at home. This curry pairs well with some plain steamed white rice, or pulao. This dish is usually made with very large tiger prawns but regular colossal shrimp works too! You can also use this...

Doi Chingri is Bengali prawn delicacy where the prawns are cooked and simmered in a smooth yogurt based gravy, heavily flavoured with ghee ...

Echor Chingri is a delectable Bengali dish that combines two diverse and flavorful ingredients: raw jackfruit (echor) and shrimp (chingri). This culinary masterpiece showcases the culinary diversity of Bengali cuisine, where ingredients like jackfruit are transformed into mouthwatering dishes. Echor Chingri offers a harmonious blend of textures and tastes, with the mild and tender jackfruit complementing the savory shrimp.

A famous Bengali authentic dish, loved by every Bengali. I will be happy to share the recipe for this dish (chingri malai curry).

This is a classic bhapa chingri recipe where the prawns are smeared with a paste of mustard seeds, poppy seeds and grated coconut, and steamed inside a parcel made of lau pata or bottle gourd leaves. Quite a unique rendition of chingri macher paturi recipe where the prawn mix is rolled up inside an envelope of edible leaves of lau patay, instead of kolapata or banana leaves. Hence making the entire dish edible.