🇮🇳 Indian

Amritsari Kobbari Chingri

Name: Amritsari Kobbari Chingri
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1 large, finely chopped Onion; 2, finely chopped Tomato; 1/2 tsp Turmeric Powder; 1 tsp Mustard Seeds; 2 sprigs Curry Leaves; 350 g, cleaned Prawns; 1 tsp Ground Coriander; 1 tsp Red Chili Powder; 2 tbsp Coconut Oil; 1/2 cup Grated Coconut

🇮🇳 Indian

Amritsari kitchens keep their chingri kobbari close to the chest — this version follows the house rules: slow masala, honest heat. About 30 minutes from fridge to table.

Prep 15 min Cook 15 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1 large, finely chopped
Tomato2, finely chopped
Turmeric Powder1/2 tsp
Mustard Seeds1 tsp
Curry Leaves2 sprigs
Prawns350 g, cleaned
Ground Coriander1 tsp
Red Chili Powder1 tsp
Coconut Oil2 tbsp
Grated Coconut1/2 cup

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the coconut oil in a heavy pot until it shimmers.
2
Crackle the mustard seeds with a few curry leaves — they pop within seconds.
3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
5
Roast the coconut until golden-edged and grind with the tempering for a rustic Andhra masala.
6
Add the prawns, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 10-15 minutes.
7
Season, reduce to the consistency you like, and finish with cilantro.

Chef's tip

Bhunao patiently — the moment the oil separates is when the real flavour begins.

Cook it with your pantry → Share this page: /dish/26134

Watch how it's made

Video: Foodledoo | How to make Malai Chingri Curry | Prawns in coconut gravy | Bengali Cooking · on YouTube