Palatable prawns are cooked in hot spices and then bathed in the creamy flavor of coconut milk. Chingri refers to the river prawns. 



  • 400 Cups prawns
  • 3 tbsp mustard oil
  • 1/2 tbsp whole cumin
  • 2 tbsp ginger paste
  • 2 tsp cumin powder
  • 1 tsp chilli powder
  • 1 tsp turmeric powder
  • to taste salt
  • 2 tsp sugar
  • 1 tsp garam masala
  • 1 1/4 cup coconut milk
  • 2 tsp ghee


  • 1.Blanch the prawns in turmeric water.
  • 2.Heat mustard oil in a pan and add sugar and whole cumin.
  • 3.Add ginger paste, cumin powder, red chilli powder and turmeric powder and sauté
  • 4.Now add the prawns and slit green chillies and stir for few minutes.
  • 5.Add the coconut milk, cook for few more minutes and then add salt.
  • 6.In the end sprinkle garam masala and ghee on top and serve.