The Kaju Chingri – Quick Prawn Curry With Cashew Paste

paro's prawn malaicurry

Though prawns or the Chingri is often considered and always addressed as maachh (fish), but actually prawns are crustaceans found largely in Britain and Commonwealth Nations. The Bengalis of the subcontinent, (both West Bengal and Bangladesh) relish the prawn to great extent. From Chingri Maachher Malaikari to Chingri Maachher Bora or simply fried prawns – Bengalis love chingri maachh.

Being a true blue bong, it is quite difficult for me to go without fish for days. Unfortunately, I have to manage as I do not have access to it and visiting Chitto Park so often does not live up to my itinerary. But nonetheless, since I love fish, just thought of sharing this delicacy.

tiger prawnsINGREDIENTS: –

  • Bagda chingri around 500 grams
  • Ginger-garlic paste 2 table spoons
  • Red chilli powder  few pinches or as hot as you like
  • Lime juice 1 tbsp
  • Turmeric powder   few pinches
  • White oil – 3 table spoons
  • Salt to taste

For gravy onion paste around 50 grams cashew paste – 75 to 100 grams curd 3 tbsp salt and sugar to taste, garam masala – according to taste red chilli powder.


Clean and wash prawns. Retain heads and tails. Marinate with the specified ingredients for half an hour. Heat required quantity of oil in a pan. Sauté the fish lightly, drain and keep aside. Heat tbsp of oil in a pan and fry onion paste till golden brown. Add cashew paste and fry till oil separates from cashew. Now add curd, red chilli powder, salt and sugar. Sauté till it looks oily. Add some water, prawns and garam masala powder. Simmer till gravy thickens.  Garnish with finely slit tomatoes, green chillies and coriander leaves. Serve hot with rice.

Enjoy Kaju Chingri!

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