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.

Step 1

Remove the shell, tail, and devein the prawns. If using frozen shrimp, defrost them first, and chop them into smaller pieces.

Step 2

Toss the prawns with turmeric powder and salt. Set aside.

Step 3

Heat mustard oil in a kadhai or deep pan until it reaches smoking point. Lower the heat.

Step 4

For a rich colour, you may caramelise half a teaspoon of sugar in the oil.

Step 5

Add the chopped onions (reserving 2 tablespoons for later) and green chilies. Sauté until the onions turn soft and pink.

Step 6

Add the chopped garlic, ginger, and dry red chilies (broken into half). Sauté until the mixture releases a garlicky aroma.

Step 7

Add the prepared prawns to the pan.

Step 8

Sauté for 2-3 minutes until the prawns turn opaque and are cooked through. Be careful not to overcook.

Step 9

Remove the prawns from the heat and let them cool.  

Step 10

Transfer the cooled prawns to a mixer jar, and Grind them into a coarse paste, adding only minimal water, if needed.

Step 11

In the same kadhai, heat a little more mustard oil. Add 1 tsp of kalonji (nigella seeds).  

Step 12

Add the ground shrimp paste and sauté to evaporate any excess moisture.

Step 13

Drizzle some more mustard oil over the shrimp mash and stir in the reserved chopped onions. Cook for 1-2 minutes.

Step 14

Remove from heat and let the dish rest for a few minutes.

Step 15

Serve warm with steamed white rice or fluffy luchi for an authentic Bengali experience.