Chingri Macher Jhol (prawn Curry)

Chingri macher jhol(Prawn curry) is one of the best Bengali recipes and I learnt it from my mother-in-law. Atleast this how I remember she made it last time. Be it jumbo prawns or small shrimps, Bengalis love to include them in their cooking in myriad ways. There are traditional dishes where shrimps are cooked with bottle gourd or cabbage.

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Shilpi Mitra's Secret Indian Recipe !

Preparation Time: 
30 Min
Cooking Time: 
30 Min


Prawns - 1/2 kg
Red chilli powder - 1/2 tbsp
Turmeric powder - 1/2 tbsp
Black pepper powder - 1/2 tsp
Lemon juice - 1 tsp
Salt to taste
Mustard oil
Mustard seeds - 1/2 tbsp
Ground coriander powder - 1/2 tbsp
Onion (medium) - 1(chopped)
Ginger-garlic paste - 2 tbsp
Tomato(medium) - 1(chopped)
Green chillies - 2
Cumin powder - 1/2 tbsp
Wash the prawns thoroughly in water and pat dry.
Marinate the prawns in turmeric powder, red chilli powder, pepper powder, lemon juice and salt. Keep aside for 10-15 minutes.
Head mustard oil in a pan. Add mustard seeds and saute.
Add onions and saute till golden brown. Add ginger-garlic paste. Stir for few seconds.
Add tomatoes, green chillies and salt. Keep stirring occasionally for 8-10 minutes or until the gravy becomes thick.
Add prawns and simmer for 5 minutes. Add cumin powder and coriander powder. cook for few minutes on reduced heat. Serve hot with rice or fresh rotis.