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Chingri Tarkari

  • Non Veg
  • 1 hr
  • Serves 5
  • Easy



Chingri Tarkari is Bengal’s take on the classic prawn curry. Fused with the traditional Bengali spices to add some flavor to it, Chingri Tarkari utilizes a lot of different flavors and a texture that helps it stand out among the other prawn curries in India. The sweet and sour flavor is something that makes this prawn curry a must have from a wide variety of curries found in India.

Health benefits:

  • They’re a rich source of potassium, calcium and phosphorus.
  • It’s rich in Vitamin A and Vitamin E.
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How to Make Chingri Tarkari

  1. Make sure that before cooking, you properly clean and de-scale the prawns.
  2. In a separate bowl, marinate the prawns with some turmeric powder and red chili powder.
  3. Add some oil in the marinade to make it stick better to the prawns.
  4. In a separate pan, add some oil and cook the marinated prawns for 4-5 minutes
  5. Start sautéing the prawns one by one.
  6. In a different pan, add some mustard oil and add cinnamon, green cardamoms, cloves and bay leaf.
  7. Roast them to bring out the most of their aroma.
  8. Add some ginger garlic and onions.
  9. Keep sautéing them until they turn pink.
  10. Add some tomatoes, salt, sugar, turmeric, coriander powder and cook until the oil is properly absorbed the ingredients.
  11. Now add the prawns and mix well.
  12. Add a little water and lemon juice.
  13. Let this mixture come to a boil.
  14. Garnish with some coriander leaves.
  15. Serve with white boiled rice.


  • The tastiest shrimps are the ones that can be found in freshwater lakes and rivers.
  • Shrimps survive by eating the leftover food of the fish or eating parasites.

Naitik Tiwari

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