Bengali Prawn (Chingri) Bharta: You Will Never Forget The Yummy Taste Of This Bengali Delicacy
Chingri Bharta is a Bengali delicacy of mashed prawns, sautéed with mustard oil, nigella seeds, chilies, and onions. Bold, flavorful, and comforting, it’s perfect with steamed rice or luchi.
Chingri Bharta Recipe: Bengali cuisine is known for its bold flavours, the robust use of mustard oil, and a unique balance of simplicity and complexity. One such classic dish is Chingri Bharta (Prawn Mash), a comfort food that combines the delicate sweetness of prawns with the punch of mustard oil, aromatic spices, and fiery chilies. This dish truly represents the vibrant flavours of Bengal, and you can serve it with steamed rice or luchi (Bengali fried flatbread).
Chingri Bharta, in fact, presents the resourcefulness and distinctive cooking style of the Bangals — Bengalis who immigrated to this side of Bengal from present-day Bangladesh during Partition in 1947. Known for their innovative use of ingredients, the Bangals crafted dishes that leave nothing to waste, often incorporating every part of fish and vegetables. Bharta, a dish of mashed ingredients, holds a special place in Bengali cuisine, where simplicity meets meticulous preparation.
Traditionally made with shil-nora — a stone board (shil) and rolling pin (nora) — the labour-intensive process of mashing prawns or spices was believed to yield unmatched flavours. Modern kitchens now favour mixer-grinders for convenience, though. This dish combines delicate prawns with mustard oil, and is flavourful homage to Bengal’s culinary heritage and a cherished comfort food for many. Its bold flavours and humble origins reflect the heart of Bengali culinary traditions, preserving a piece of history in every bite.
Use fresh prawns for the best flavour and texture. You can adjust the quantity of chilies based on your spice tolerance. Mustard oil is an essential ingredient for authenticity, but if unavailable, a neutral oil can be used (though it alters the taste).
Follow this step-by-step guide to recreate the magic of this cherished recipe, and enjoy this delightful Bengali classic, a dish that brings together the soul of Bengal in every bite!
Ingredients
- 500 Gram Prawns/Shrimp
- 6 Piece Garlic cloves
- 2 Piece Onion
- 1 Inch Ginger
- 2 Piece Dry red chilies
- 3 Piece Green chilies
- 1 Teaspoon Kalonji (Nigella seeds)
- 3 Tablespoon Mustard oil
- 1 Teaspoon Salt
- 0.25 Teaspoon Turmeric powder
Cooking Instructions
Remove the shell, tail, and devein the prawns. If using frozen shrimp, defrost them first, and chop them into smaller pieces.
Toss the prawns with turmeric powder and salt. Set aside.
Heat mustard oil in a kadhai or deep pan until it reaches smoking point. Lower the heat.
For a rich colour, you may caramelise half a teaspoon of sugar in the oil.
Add the chopped onions (reserving 2 tablespoons for later) and green chilies. Sauté until the onions turn soft and pink.
Add the chopped garlic, ginger, and dry red chilies (broken into half). Sauté until the mixture releases a garlicky aroma.
Add the prepared prawns to the pan.
Sauté for 2-3 minutes until the prawns turn opaque and are cooked through. Be careful not to overcook.
Remove the prawns from the heat and let them cool.
Transfer the cooled prawns to a mixer jar, and Grind them into a coarse paste, adding only minimal water, if needed.
In the same kadhai, heat a little more mustard oil. Add 1 tsp of kalonji (nigella seeds).
Add the ground shrimp paste and sauté to evaporate any excess moisture.
Drizzle some more mustard oil over the shrimp mash and stir in the reserved chopped onions. Cook for 1-2 minutes.
Remove from heat and let the dish rest for a few minutes.
Serve warm with steamed white rice or fluffy luchi for an authentic Bengali experience.
Summary
Prawn (Chingri) Bharta: You Will Never Forget The Yummy Taste Of This Bengali Delicacy
Chingri Bharta is a Bengali delicacy of mashed prawns, sautéed with mustard oil, nigella seeds, chilies, and onions. Bold, flavorful, and comforting, it’s perfect with steamed rice or luchi.
Ingredients
- 500 Gram Prawns/Shrimp
- 6 Piece Garlic cloves
- 2 Piece Onion
- 1 Inch Ginger
- 2 Piece Dry red chilies
- 3 Piece Green chilies
- 1 Teaspoon Kalonji (Nigella seeds)
- 3 Tablespoon Mustard oil
- 1 Teaspoon Salt
- 0.25 Teaspoon Turmeric powder
Main Procedure
Remove the shell, tail, and devein the prawns. If using frozen shrimp, defrost them first, and chop them into smaller pieces.
Toss the prawns with turmeric powder and salt. Set aside.
Heat mustard oil in a kadhai or deep pan until it reaches smoking point. Lower the heat.
For a rich colour, you may caramelise half a teaspoon of sugar in the oil.
Add the chopped onions (reserving 2 tablespoons for later) and green chilies. Sauté until the onions turn soft and pink.
Add the chopped garlic, ginger, and dry red chilies (broken into half). Sauté until the mixture releases a garlicky aroma.
Add the prepared prawns to the pan.
Sauté for 2-3 minutes until the prawns turn opaque and are cooked through. Be careful not to overcook.
Remove the prawns from the heat and let them cool.
Transfer the cooled prawns to a mixer jar, and Grind them into a coarse paste, adding only minimal water, if needed.
In the same kadhai, heat a little more mustard oil. Add 1 tsp of kalonji (nigella seeds).
Add the ground shrimp paste and sauté to evaporate any excess moisture.
Drizzle some more mustard oil over the shrimp mash and stir in the reserved chopped onions. Cook for 1-2 minutes.
Remove from heat and let the dish rest for a few minutes.
Serve warm with steamed white rice or fluffy luchi for an authentic Bengali experience.
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