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    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