Chingri Recipe

Ingredients

• 1 lb large prawns (Chingri) – cleaned and deveined, tails intact for added flavor.
• 2 tbsp mustard seeds – soaked for 15 minutes and ground into a fine paste.
• 1/2 cup coconut milk – unsweetened for creaminess and depth.
• 2 medium onions – thinly sliced for the masala base.
• 2 tbsp mustard oil – for authentic Bengali flavor.
• 1 tsp turmeric powder – for color and earthy aroma.
• 1 tsp Kashmiri red chili powder – for gentle heat and color.
• 1/2 tsp sugar – optional, to balance flavors.
• Salt – to taste, enhancing all other flavors.
• 5-6 garlic cloves – finely minced to enrich the masala.
• 1-inch piece of ginger – grated for warmth and spiciness.
• 2-3 green chilies – slit lengthwise, for subtle heat.
• 1 small tomato – chopped finely, acting as a natural souring agent.
• Fresh cilantro leaves – roughly chopped, adding a herby freshness.
• A pinch of garam masala – as a finishing touch to round out the spices.