Authentic Bengali Prawn Curries and Chingri Delights
Taste the warmth of simple, home-cooked Bengali prawn dishes, prepared fresh with love for your weekend table.
This is my Shorshe Chingri, prawns cooked in a pungent mustard gravy with a secret ingredient that my family loves. It’s a dish that’s both fiery and comforting, best enjoyed with a plate of hot steamed rice.
Sheeteyr dupurey gorom bhaateyr shaatey Chingri Aloo Phulkopi. Prawns with cauliflower and potatoes is a winter classic that brings back memories of my grandma's cooking. It's pure decadence.
The story of Lau Chingri, or prawns with bottle gourd, is a famous Bengali folklore. This simple, rustic dish is a testament to how humble ingredients can create something heavenly. It’s a dish that always makes my husband’s eyes moist with happiness.
Here is another prawn variant, cooked in my magic yellow gravy. These succulent prawns are lip-smacking good with warm steamed rice, a simple yet delicious seafood curry for your family to enjoy.
Aloo Diye Chingrir Jhol is a light, flavorful prawn curry with potatoes. I use a delicate play of flavors to lift the heavenly aroma of the crustaceans without overpowering them.
This image of a prawn curry was the very first post for my kitchen's own page. It represents the beginning of this wonderful journey of sharing my family's food with all of you.
About Chingri Specials (Prawn Delights)
I keep my prawn recipes honest by avoiding smooth restaurant purees, focusing instead on the rustic, home-style textures I grew up with. Every batch starts with fresh catches from CR Park, ensuring that the natural sweetness of the prawn is never drowned out by heavy, over-spiced gravies.
Whether it is the pungent kick of mustard in my Shorshe Chingri or the humble, comforting blend of prawns with bottle gourd in Lau Chingri, my goal is always to bring the authentic taste of a Bengali home kitchen to your table. I do not rely on shortcuts or thick, pre-made bases. My gravies are light and balanced, designed to highlight the freshness of the river prawns and the subtle aroma of whole spices like radhuni and panch phoron.
Because I prioritize quality, my kitchen operates on a pre-order basis for weekends. I only cook what is ordered by Thursday, which ensures that nothing is frozen or stored for long periods. This means when you order a portion of Aloo Diye Chingrir Jhol, you are getting a meal prepared specifically for that weekend.
I understand how important these flavors are for lazy Sunday lunches or family gatherings. I handle each batch with the same care I would use if I were cooking for my own family. If you are planning a family meal in Delhi NCR and want to ensure a genuine Bengali spread, please send me a message before the Thursday cutoff to discuss your requirements.
Sharmi's Happy Meals
I'm Sharmi, and I started this kitchen because I missed the simple, nostalgic flavors of my childhood. When I cook these prawn dishes, I am just trying to recreate those Sunday afternoon memories for you, one fresh, honest batch at a time.
Hungry for more Bengali flavors?
Search our menu to find your next comfort meal.
More from Weekend Bengali Meal Delivery by Sharmi's Happy Meals
More services by Sharmi's Happy Meals