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Chingri Bhorta

Chingri Bhorta

Chingri Bharta. River shrimps. Saut├ęd and coarsely mashed. A throw of finely chopped onions. A handful of wicked chillies. A glug of mustard oil. And food heaven for sure !!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine Bengali


  • 12-15 medium sized prawns de-shelled, de-veined and heads removed
  • 3 onions
  • 1 tsp ginger finely chopped
  • 7-8 green chilies finely chopped
  • 1/4 cup corinader leaves finely chopped
  • 1/4 tsp turmeric powder
  • 1/2 tsp lemon juice
  • 2.5 tbsp mustard oil
  • salt to taste


  • Roughly chop the prawns into small pieces. Marinate with a little salt and turmeric powder. Keep aside.
  • Heat 1.5 tbsp oil in a pan, add the ginger, half the chopped onions and 3-4 green chilies. Fry till the onions catch a tinge of golden brown.
  • Now throw in the prawns, saute till just cooked. Take care to not overcook the prawns. Remove from flame, allow to cool to room temperature.
  • Keep aside half the cooked prawns in a mixing bowl.
  • Blitz the other half in an electric blender to a coarse paste.
  • To the same mixing bowl, now add the coarsely ground prawns, coriander leaves and the remaining onions and green chilies. Give it all a hearty mix. Mash gently with the back of a ladle.
  • Adjust seasonings. Throw in more green chilies if you like the heat. Finish with a generous drizzle of mustard oil and a squeeze of lemon. Serve with piping hot rice.