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    Main Dish
    Bengali cuisine
    Prawn Recipe
    Intermediate
    For 4 people

    Rongeen Maharani Chingri: Tiger Prawns in Colourful Bengali Gravy


    Rongeen Maharani Chingri is a modern Bengali dish that combines succulent prawns with peppers and peas in a rich, creamy gravy. The prawns are first marinated, then pan-fried and simmered in a flavourful tomato-based gravy enriched with curd, cheese and butter. With its bright colours and bold flavours, this recipe is sure to liven up your lunch or dinner table.

    Ingredients

    • Prawns (tiger prawns, cleaned and deveined)

      500 g

    • Lemon juice

      2 tbsp

    • Garlic paste

      2 tbsp

    • Salt

      to taste

    • Sunrise Haldi powder (turmeric)

      1/2 tsp + 1/2 tsp

    • Sunrise Kali Mirch powder (black pepper)

      1/2 tsp

    • Refined oil

      2 tbsp + 2 tbsp

    • Onion (large, diced)

      1

    • Red bell pepper (large, diced)

      1

    • Yellow bell pepper (large, diced)

      1

    • Green bell pepper (large, diced)

      1

    • Garlic (finely chopped)

      2 tbsp

    • Sunrise Lal Mirch powder (red chilli powder)

      1/2 tsp

    • Sunrise Kashmiri Lal Mirch powder

      1/2 tsp

    • Curd (thick)

      1/2 cup

    • Soya sauce

      2 tsp

    • Tomato ketchup

      2 tbsp

    • Butter

      1 tbsp

    • Peas (boiled)

      1/2 cup

    • Cheddar cheese (grated)

      1/2 cup

    • Coriander leaves (for garnish)

      a few sprigs

    • Lemon slices (for garnish)

      a few

    • For Aromatics Paste:

    • Tomatoes (large)

      2

    • Garlic

      6 cloves

    • Ginger

      1-inch piece

    • Onion (medium)

      1

    Sunrise tip: For the juiciest prawns, avoid overcooking them. As soon as they turn opaque and curl into a C-shape, they're done. Cooking them longer will make them tough and rubbery.

     

    Steps

    Step 1: Boil Aromatics

    Time: 15 minutes

    In a pot, add the tomatoes, garlic, ginger and onion. Pour in just enough water to cover them. Bring to a boil over medium heat and cook until the ingredients are soft. Drain, cool slightly, then blend into a smooth paste. Set aside.

     

    Step 2: Boil Peas

    Time: 10 minutes

    In a separate pot, boil the peas in water until tender. Drain and set aside in a bowl.

     

    Step 3: Marinate Prawns

    Time: 10 minutes

    In a large bowl, mix together the lemon juice, garlic paste, 1/2 tsp Sunrise Haldi Powder, Sunrise Kali Mirch Powder, and salt. Add the cleaned prawns and toss well until evenly coated. Let it marinate while you prepare the other ingredients.

     

    Step 4: Fry Prawns

    Time: 5 minutes

    Heat 2 tbsp oil in a large pan over medium-high heat. Once hot, add the marinated prawns in a single layer. Fry for 1-2 minutes per side until they turn pink and curl into a C-shape. Don't overcook. Remove the prawns onto a plate.

     

    Step 5: Sauté Veggies

    Time: 5 minutes

    In the same pan, add 2 tbsp more oil if needed. Add the diced onions and peppers. Sauté for 2-3 minutes until slightly softened but still crisp. Remove onto a plate.

     

    Step 6: Make Gravy

    Time: 10 minutes

    To the pan, add the chopped garlic and aromatics paste. Sauté for 2 minutes. Add 1/2 tsp Sunrise Haldi Powder, Sunrise Lal Mirch Powder, Sunrise Kashmiri Mirch Powder. Mix well. Stir in the curd, soya sauce, and salt. Cook for 2 minutes. Pour in the ketchup and mix.

     

    Step 7: Finish the Dish

    Time: 5 minutes

    Add the fried prawns to the bubbling gravy. Mix gently. Add the butter and let it melt through. Stir in the sautéed veggies and boiled peas. Sprinkle the grated cheese on top. Mix until the cheese melts. Turn off the heat.

     

    Step 8: Garnish and Serve

    Transfer the Rongeen Maharani Chingri to a serving dish. Garnish with coriander leaves and lemon slices. Serve hot with steamed rice.

     

    Goes Best With

    • Side Dish: Bengali Mishti Pulao