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.