Jeera Chingri Bhape

Jeere Chingri Bhape is basically Prawn simmer in Cumin Sauce, flavour to the max yet so easy to cook  either for 1 or 6 in the same time.

Serves: 4
Prep time: 5 mins.
Cook time: 10 mins.


  • 25 pieces or 250 gm of medium size prawns, cleaned, deshelled and washed.
  • 2 tbsp. of cumin powder
  • 1 tsp hot red chilli powder
  • ¼ tsp -½ tsp turmeric powder
  • 2-3 chopped green chillies
  • 2-3 fat pinches of sugar
  • 2 Tbsp. of mustard oil
  • Salt to taste
  • ¼ cup of water, if you want to make thick gravy you can add an 11/8 cup of water too.


  1. In a shallow bowl add all ground spices, salt and sugar, add 3-4 tbsp. of water and with the help of a spoon mix everything together to make a paste, keep aside for at least 5 mins to get a smooth texture.
  2. Take a heavy duty saucepan or cooking pan with lid, transfer the prawns to the pan, add oil, chopped green chillies, the spice paste and toss together, add water, cover with a lid and set the pan over high heat. Bring to a boil, then reduce the heat to low and continue cooking for 5 minutes, then increase the heat to medium and continue cooking for another 5 minutes or until the gravy has thickened.

Enjoy it over steamed rice bed.

Recipe by: Shyamali Sinha

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