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Chingri (Prawns) Bhoona

Servings 8
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 2 kg prawns cleaned and deveined
  • 2 tbsp garlic paste plus extra crushed garlic for later
  • 1 cup red chilli sauce or chilli garlic sauce
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp black pepper
  • 3 tbsp ghee
  • 1-2 slit green chillies optional, for heat
  • Salt to taste
  • Juice of 1 lime plus extra to taste
  • Pinch of sugar
  • Fresh coriander leaves chopped (for garnish)

Instructions

Marinate the Prawns:

  • Wash and pat dry the prawns.
  • Mix with garlic paste, turmeric, lime juice, and salt.
  • Set aside to marinate for 30 minutes.

Cook the Prawns:

  • Heat ghee in a wok or kadhai over medium heat.
  • Add slit green chillies and marinated prawns.
  • Fry until the prawns are cooked through and lightly golden.

Add flavour Base:

  • Add a bit of crushed garlic. Once it turns golden brown, add:
  • Red chilli sauce
  • Turmeric (if any left from earlier)
  • A dash of lime juice
  • A pinch of sugar
  • Stir well to coat the prawns.

Simmer:

  • Sprinkle a little water to avoid sticking. Cook for a few more minutes until the sauce thickens and clings to the prawns. Remove from heat.

Garnish and Serve:

  • Top with freshly chopped coriander leaves and serve hot with rice or flatbreads.

Notes

Chingri Bhuna is a richly spiced, deeply aromatic Bhuna-style prawn curry that showcases the bold, layered flavours of Bangladeshi coastal and diverse cuisine. Chingri Bhuna can be made with galda chingri, giant freshwater prawns, or other regional prawns. This dish is special because it combines the depth of "bhuna" cooking with the succulence of prawns, making it the centrepiece dish for family meals, dawats, and special occasions.
Author: Sonya Panni
Course: Main Dish
Cuisine: Bangladeshi