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


  • 600 gm hilsa
  • 3 Tbsp mustard oil
  • 2 Tbsp mustard seeds
  • 3 tsp poppy seeds
  • 6 green chillies-slit
  • 4 Tbsp ginger paste
  • 1 tomato diced
  • 1 tsp panch phoron
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • Salt to taste


  • 1.Marinate the fish with salt and turmeric.
  • 2.Soak mustard and poppy seeds and grind them into a paste.
  • 3.Heat mustard oil in a pan and splutter panch phoron.
  • 4.Add ginger paste and mustard-poppy paste and saute.
  • 5.Now add turmeric and red chilli powder.
  • 6.Add the marinated fish with green chillies and salt.
  • 7.Add the tomatoes. Mix well and cook on a slow flame.
  • 8.Once done, serve with steamed rice.