Prawn can be made in several ways. As one travels from north India to south India, one can see a taste drift as the ingredients change. This post is dedicated to Bengali cuisine, so let’s explore a Prawn curry recipe with Indian spices in Bengali-style cooking, also named Chingry Machar Prawns Curry.
About Prawns
Prawn is a very versatile food and can be cooked in several ways around the globe. It’s a popular food dish cooked in different styles worldwide in different cuisines like Asian, American, Brazilian, Mexican, Chinese, Indian, French, and many more. With the interchange of a few spices and cooking methods, the whole taste shifts from one to another. However, one thing remains the same in all cooking techniques, and that is quick cooking. Prawns are tender and require less cooking time than other seafood and non-veg dishes. It requires a max of 5-8 minutes to get fully cooked, depending on its size, i.e., from medium prawns, giant prawns, to jumbo-size prawns. And if it’s overcooked, it becomes chewy and lacks its authentic taste. So it’s always advised to be cautious while cooking prawns, be it stove-top cooking, baking, or grilling.
Prawn curry recipe with Indian Spices
India is world-famous for its rich taste and abundant collection of spices. With every passing mile, you can see a drift in cultures and food habits if you move from North India to South India. Here are a few very famous prawn curries from different Indian regions.
- Goan Prawn Curry
- Indian Shrimp Curry
- Mangalorean Prawn Curry
- Malai Prawn Curry
- Malabari Prawn Curry
- Prawn Masala
- Chettinad Prawn Curry
- Green Prawn Curry
- Prawn Curry masala
- Punjabi Prawn Curry
- Chingri Machar Prawn Curry
- Kerala Prawn Curry
- King Prawn Masala Curry
- Prawn Patiala
- Spicy Mango Prawn curry
- Zaafrani Prawn Curry
- Jheenga Palak
- South India King Prawn Thoku
- North Indian Prawn Curry
- Prawn fry masala
And this post is about authentic Indian cuisine, where prawns are cooked in traditional Bengali style and named “Chingry Machar Prawns Curry.” Some key ingredients in Bengali cuisine which give them the authentic taste are – mustard oil, *panchforan, mustard powder/seeds, cumin, poppy seed, and turmeric. And this Prawn curry is no other, so we will use mustard oil and panchforan to make this delicacy. It serves as the main course and goes well with steamed rice and rotis(flat bread).
[*panchforan is a mixture of cumin seed, fennel seed, mustard seed, nigella seed, fenugreek seed & caram seed/ajwain seed )]
Health benefits of eating Prawns
Prawns are not only delicious and lucrative for your taste buds, but they are also highly nutritious. It is high in omega acids and has a good source of protein. It also contains vitamins like B12 and folate, minerals like iodine, zinc, and selenium, antioxidants, and compounds like astaxanthin, which has anti-inflammatory properties and reduces the risk of chronic diseases like heart disease problems and cancer and is equally effective for skin.
Calorie Count in prawn curry recipe with Indian spices
In 1 bowl, prawn curry(100 gm)- approx. (178.76 calories)
Chingry Machar Prawn Curry
It's a Prawn Curry cooked with Indian spices in the authentic Bengali style. (West Bengal is the eastern state of India famous for its culture and diverse food flavors)
- 250 gm Prawns/Shrimps (medium size)
- 1 pc onion (Large(Finely sliced))
- 1 pc tomato (roughly chopped)
- 1 tbsp ginger garlic paste
- 4 tbsp mustard oil
- 2 tsp panchforan ((mixture of cumin seeds, nigella seeds, fenugreek seeds, fennel seeds, carom seeds and mustard seeds))
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1/2 tsp chilly powder
- 1/4 tsp turmeric powder
- 1/4 tsp black pepper
- 1 tsp salt(or as per taste)
- 3-4 pcs green chillies
- 2 tbsp coriander leaves (finely chopped)
Devein the shrimps and wash it thoroughly
In a pan, add mustard oil and heat it until it starts smoking to remove its pungent smell.
Now add panchforan and let it crackles for a few seconds before adding onions.
Saute onions for some time until they turn pinkish, then add ginger garlic paste and stir until the raw smell disappears.
Now add all chopped tomatoes, saute again and add all dry spices. Mix well and saute for 1-2 minutes. Now add some water (1/4 cup) and cover it with a lid on medium to low flame for 5- 8 minutes till the masala is cooked properly, and the oil starts to ooze out.
Now add prawns, and mix well with the masala. Cover it and cook for 5-8 minutes till the prawns are cooked properly. Don't overcook.
Finally, add chopped coriander and green chilies, boil them, and switch off the flame. Leave it for 10 minutes till everything incorporates completely.
Your Chingry Machar Prawn curry is ready to serve with steamed rice & dal or roti/bread. But it tastes awesome with Steamed rice, Dal fry, and potato chips.
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