Starter Snack
Chingri Bodhua
Prawns
Intermediate
For 4 people

Chingri Bodhua: Bengali-Style Prawns in Coconut Sauce


Chingri Bodhua is a beloved Bengali starter snack that showcases prawns and cabbage in a delightful new avatar. Plump, juicy freshwater prawns are fried, then simmered in a tangy mustard-coconut gravy fragrant with spices. Tender cabbage leaves, briefly boiled, make a wholesome wrap for the luscious prawns and gravy. With its enticing aroma and moreish flavour, Chingri Bodhua is an ideal party appetiser. While the two-step cooking takes a bit of effort, the delectable results are well worth it.

 

Ingredients

  • For Cabbage Leaves:

  • Cabbage (large)

    1
  • Water

    1 L
  • For Prawns:

  • Freshwater prawns (large, deveined)

    400 g
  • Mustard oil

    2 tbsp
  • Salt

    To taste
  • For Gravy:

  • Onion paste

    3 tbsp
  • Garlic paste

    1 tbsp
  • Tomato paste

    1 tbsp
  • Sunrise Fish Masala

    1 tsp
  • Sunrise Lal Mirch Powder

    1/2 tsp
  • Sunrise Haldi Powder

    1/4 tsp
  • Sunrise Kasuri Methi

    1 tsp
  • Sunrise Shahi Garam Masala

    1 tsp
  • Sugar

    1/2 tbsp
  • Coconut paste

    4 tbsp
  • Curd (beaten)

    3 tbsp
  • Mustard oil

    1 tbsp
  • Water

    1/2 cup
  • Salt

    To taste

Sunrise tip: For a more intense mustard flavour, you can add 1/2 tsp of mustard paste to the gravy along with the coconut paste. To prepare the mustard paste, simply soak 1/2 tsp Sunrise Mustard Powder in lukewarm water along with a pinch of salt. Let it sit for 5-10 minutes, and your mustard paste is ready to use.


Steps

Step 1: Prepare the cabbage leaves

Time: 5 minutes

Remove the thin outer layers of the cabbage and discard. Carefully peel off 5-6 fresh cabbage leaves. Wash them well and set aside.


Step 2: Boil the cabbage leaves

Time: 4 minutes

Bring 1 litre of water to a rolling boil in a large pan. Immerse the cabbage leaves in the boiling water. Cook for 2 minutes until they soften. Remove with a slotted spoon and place on a plate, letting them cool down.


Step 3: Fry the prawns

Time: 4 minutes

Heat 2 tbsp mustard oil in a kadhai or frying pan. Once hot, add the prawns and fry lightly for 1-2 minutes. Cover and let the prawns cook in their own steam for 2 more minutes. Remove and set aside.


Step 4: Make the gravy base

Time: 5 minutes

To the same pan, add 1 tbsp mustard oil. Fry the onion and garlic pastes until golden. Stir in the tomato paste. Sauté for 1-2 minutes. Add salt, Sunrise Fish Masala, Sunrise Lal Mirch Powder, Sunrise Haldi Powder and sugar. Fry the masalas well until oil starts releasing from the sides.


Step 5: Add prawns and coconut

Time: 6 minutes

Slide in the fried prawns. Stir to coat with the masala. Pour in half the coconut paste. Toss and fry for 1-2 minutes. Sprinkle Sunrise Kasuri Methi and Shahi Garam Masala. Add the remaining coconut paste and curd. Mix gently. Pour in 1/2 cup water. Cover and simmer for 5 minutes until the prawns are coated in a thick, flavourful gravy.


Step 6: Wrap and serve

Time: 2 minutes

Place each prawn on a cabbage leaf. Spoon some gravy over it. Wrap the leaf around the prawn. Arrange the parcels on a serving platter and serve piping hot.


Goes Best With

  • Side Dish: Green salad

  • Dipping Sauce: Kasundi, Raita