1. What makes Amchuri Chingri different from other prawn recipes?

Amchuri Chingri uses dry mango powder to give the prawn masala a distinctive tangy taste, balanced with mustard oil, tomatoes and aromatic spices.

2. Which prawns are best for Amchuri Chingri?

Medium-sized fresh or frozen prawns work well. Clean and devein them before cooking, and avoid overcooking to keep their texture tender.

3. What does dry mango powder add to this preparation?

Dry mango powder adds a sharp, sour taste that balances the natural sweetness of prawns and gives the masala a zesty finish.

4. Can I adjust the sourness in Amchuri Chingri?

Yes. Start with a smaller quantity of dry mango powder, taste the masala and add a little more if you prefer a sharper tang.

5. What can I serve with Amchuri Chingri?

Steamed rice is a classic pairing. You can also serve it with jeera rice or Bengali-style pulao for a filling meal.

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Amchuri Chingri

Bengali

Easy

Main Course

Written by

Dnyaneshwari Burghate

Content Contributor

Make
Amchuri Chingri
Prawn Recipe: A Perfectly Tangy Bengali Dish

Name: Make ~Amchuri Chingri~ Prawn Recipe: A Perfectly Tangy Bengali Dish
Total time: 36 min
Yield: 1
Cuisine: Bengali
Ingredients: 400 g prawns, cleaned and deveined; 1 medium onion, finely sliced; 1 medium tomato, finely chopped; 1 tablespoon ginger paste; 1 teaspoon garlic paste; 1 green chilli, slit; ½ teaspoon Sunrise Turmeric Powder (Haldi); 1 teaspoon Sunrise Cumin Powder (Jeera); 1 teaspoon Sunrise Coriander Powder (Dhania); ½ teaspoon Sunrise Red Chilli Powder (Lal Mirch); ½ teaspoon Sunrise Garam Masala; 1 teaspoon Sunrise Dried Mango Powder (Amchur); 2 tablespoons mustard oil; ½ teaspoon sugar; to taste Salt; ¼ cup water, or as needed; 2 tablespoons fresh coriander leaves, chopped

36 mins

Cooking Time

Easy

Difficulty

Ingredients

Non Veg

Diet

There are plenty of ways to enjoy prawn recipes, and Amchuri Chingri is one of them. This dish is perfect for those who enjoy tangy, spicy flavours. This Bengali-style preparation is made with juicy prawns, mixed with mustard oil, onions, tomatoes and aromatic spices. Sunrise Dry Mango Powder (Amchur) adds a sharp, zesty taste that gives the dish its unique character. This gives a flavourful preparation where the natural sweetness of prawns balances the sourness of the masala. The prawns are lightly marinated before cooking in a fragrant mixture of aromatics and whole spices. Mustard oil gives the dish depth, while chillies in two forms add a gentle heat. Paired with rice, the prawns are also delicious to enjoy with a side of pulao. Add Sunrise Dry Mango Powder (Amchur) towards the end to retain its distinctive sour taste without making the masala overpowering. Amchuri chingri works is a perfect option for a weekday lunch or as part of a special Bengali-style meal. Serve it hot to enjoy the tangy masala; the preparation is simple, but the key is to avoid overcooking the prawns. Cook them just until they turn opaque and are cooked through, so they remain tender and juicy.

Ingredients

UNITSIngredients

400 gprawns, cleaned and deveined

1 mediumonion, finely sliced

1 mediumtomato, finely chopped

1 tablespoonginger paste

1 teaspoongarlic paste

1green chilli, slit

½ teaspoonSunrise Turmeric Powder (Haldi)

1 teaspoonSunrise Cumin Powder (Jeera)

1 teaspoonSunrise Coriander Powder (Dhania)

½ teaspoonSunrise Red Chilli Powder (Lal Mirch)

½ teaspoon Sunrise Garam Masala

1 teaspoonSunrise Dried Mango Powder (Amchur)

2 tablespoonsmustard oil

½ teaspoonsugar

to tasteSalt

¼ cupwater, or as needed

2 tablespoonsfresh coriander leaves, chopped

Give this dish its classic tangy taste with Sunrise Dried Mango Powder (Amchur). This dry mango powder adds a zesty sourness and a chatpata touch to the masala, much like tamarind or lime, and goes very well with juicy prawns.

Amchuri Chingri

Make Amchuri Chingri Prawn Recipe: A Perfectly Tangy Bengali Dish

Ingredients

Make
Amchuri Chingri
Prawn Recipe: A Perfectly Tangy Bengali Dish