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Prawns are always a delicacy in all Bengali household and even those who love fish but are afraid of those bones. Fish is culturally important to the Bengalis too. Fish even plays a part in football matches -- not on the field but later. Supporters celebrate their team’s victory by sending each other gifts of fish. Particular fish is identified with particular teams: e.g.: Mohan Bagan -- Chingri, East Bengal -- ilish. The rates for these fish types escalate according to the match results! Supporters buy their respective fish to home for grand celebration and yummy preparation…

Running the calories off next morning is suggested.


Shrimp Fried Rice

6 cups – water

3 cups - uncooked white basmati rice
2 – beaten eggs
3 tbsps – white oil
1 - onion, chopped
2 - celery stalks, chopped
1 pound - precooked shrimp
1 - red bell pepper, chopped
3/4 cup - pea pods, cut in half
1/2 - green bell pepper, chopped
soya sauce to taste.



  1. Boil rice in slightly salted water for 30 minutes.
  2. Scramble the eggs in a small amount of oil.
  3. Remove from heat once scrambled.
  4. Brown celery in oil. And add shrimp, onion, celery, red pepper, pea pods, and green pepper.
  5. Add white rice and stir well.
  6. Add soya sauce and eggs, stir thoroughly.

Serve hot…..


Shorshe Bhape


Steamed Shrimp in mustard sauce is one of the delicacies of Bengali cuisine. It is quite easy to make and can be prepared within a short frame of time. At the same time it's a mouth-watering and delicious dish. It has strong and sharp flavor of mustard. Mustard and green chillies together make this dish taste like heaven. Relish it with hot plain white rice.

Ingredients :

large sized Chingri: 10-12
Mustard seed : 2 tbsp.
Poppy seeds : 1 tbsp.
Green chillies : 1-2(according to taste)
Mustard oil : 2 tbsp.
Shredded coconut : 1/4 cup
Curd or yoghurt : 1/2 cup
Salt to taste
Coriander leaves for garnishing


Wash the prawns, take out the shells and devein them. After washing properly, marinate them with little turmeric and salt and keep aside for nearly 1 hour. Traditionally, the dish is made without frying the fish but one can fry a little, if she wants. Make a smooth paste with mustard seeds, green chillies and salt. Then mix together mustard –poppy seed paste ,curd and a little salt. Sprinkle coconut over it, place 2-3 green chillies, some coriander leaves for decoration and drizzle 1 tbsp of mustard oil.




1. 1 tsp Milk Powder
2. 2 tsp coconut milk powder 
3. Pinch of Red chili powder
4. 1 medium sized onion
5. 1 tsp cumin seeds
6. 1 tbsp raisins
7. 50 grams of Cashew Nut
8. 4 jumbo prawns dressed and marinated in lime juice for 45 minutes.
9. 1/2 tsp turmeric powder
10. 20 grams Grated coconut
11. 1 tsp poppy seeds 
12. 5 tbsp mustard oil
13. 1tsp salt



  1. Wash the marinated prawns to remove the sour taste.
  2. Heat the oil in a pan for some time and with care fry the prawns while constantly turning for one minute.
  3. Set aside the prawns in a covered container.
  4. Put all the ingredients except the grated coconut in a blender and blend to make a smooth paste. Water may be added if need arises.
  5. In the same oil that was used to fry the prawns, pour in the paste.
  6. Saute for 5-8 minutes. The color should now take up a bit of brownish tinge.
  7. Add the fried prawns and mix well.
  8. Add about 100 ml water and the grated coconut and stir well.
  9. Cover and let it cook for 10 minutes on low flame.
  10. Take it off  the flame after 10 minutes and garnish with raisins, and grated coconut.

This preparation would taste best when had with steamed rice.

Jumbo shrimp -5-6
Turmeric powder -2-3 tsp
Red pepper powder 1-2 tsp
Coriander powder ½ tbs
Salt as per taste
Water 1 -1/2 cup of water
Mustard oil 2tbs.



Clean the fish, with the tail intact and head removed, Marinate the shrimp with turmeric and salt for 1 hr.
Heat a Kadai ,Add Mustard oil, now fry Chingri (shrimp)for 3 mints at med –low, flip the side ,fry it another 3-4 mints ,chingri mach would turn golden yellow in colour .
Take out and drain .In that oil itself add water, Turmeric ,red pepper powder,salt ,Coriander powder and shrimp ,just make sure the flame is low .
Cook the above at low covered for 5-7 mints till all the water is soaked off.


Lau Chingri

'Lau chingri' means Prawn and bottle gourd is considered to be one of the great combination among Bengalis.
It is taken from my mother's kitchen.

250 gms Prawn (Each peeled and cut in two halves)
500 gms lau (Finely chopped)
1 potato (Diced into small cubes)
1 Onion (Chopped)
1 tsp ginger paste
2 Bay leaves
1 tsp Black Cumin (Kala jeera ),2 tsp. turmeric powder
3 to 4 slitted green chillis
Coriander (finely chopped)


1. Pressure cook chopped lau with little salt until it becomes tender.
2. Mix turmeric powder and salt with the prawn pieces.
3. Heat oil in a pan and fry the potatoes till golden brown, keep aside. Now fry the prawn pieces and keep aside.
4. Heat the remaining oil and fry Bay leaves and black cumin. Now add Chopped onion and grated ginger and fry for 4 to 5 minutes.
5. Add Cabbage, Green chillies turmeric powder and Salt. Stir continuously for 4 to 5 minutes so that it gets mixed well

6. Add fried prawn pieces and potato pieces and mix well. Cover the pan and let it cook for 5 to 6 minutes. Stir at intervals. Now add half tsp.of sugar and stir.
7. Add Chopped Coriander leaves and remove from fire.

Garnish with coriander leaves and Ser
ve. Hot with steamed rice.