East Indian
Chingri Bhuna (Home-Style Prawn Stir-Fry)
Chingri Bhuna (Home-Style Prawn Stir-Fry) is East Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1 lb prawns, peeled and deveined
- 4 tbsp mustard oil
- 2 onion
- 2 tomato
- 1.5 tbsp ginger-garlic paste
- 1 tsp turmeric
- 1 tsp red chili powder
- 1 tsp cumin seeds
- 1 bay leaf
- 3 green chilies
- 1/2 tsp sugar
- 1 tsp salt
- 1/2 cup water
- 2 tbsp chopped cilantro
How to cook it
- Rinse the prawns, pat them dry, and rub with a little turmeric and salt.
- Heat 2 tablespoons of mustard oil in a kadai until it just starts to smoke, then sear the prawns for 2-3 minutes until pink and curled; set aside.
- In the same pan, heat the remaining mustard oil and add the bay leaf and cumin seeds until they sizzle.
- Add the onions and fry until deep golden, about 8 minutes, then stir in the ginger-garlic paste for a minute.
- Add the tomatoes, turmeric, chili powder, sugar, and salt, and cook until the oil separates from the masala.
- Return the prawns to the pan with the green chilies and a splash of water, and simmer for 5 minutes until the prawns are cooked through and coated in a thick masala.
- Scatter with cilantro and serve hot with steamed rice.
Serve it with
A East Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Chingri Bhuna (Home-Style Prawn Stir-Fry), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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The protein alongside
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What it is eaten with
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Chingri Bhuna (Home-Style Prawn Stir-Fry) carries shellfish. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | Yes | Aloo Posto (Potato in Poppy Seed Paste) |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Meat or fish and Vegetables
- How this was set
- Hand audited
When to cook it
Chingri Bhuna (Home-Style Prawn Stir-Fry) takes about 35 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on prawn, onion, and tomato.
From the same kitchens
More cooking from East India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.