Anulekha’s Chingri Vapa a.k.a Bengali Prawn Curry

oooh yaaas

The Backstory:

So my college friend Anulekha had posted a picture on Instagram of this delicious looking dish that I misread as ‘Prawn VADA’ and I got excited and asked her for the recipe, thinking it was dish of prawn with, err, vada! But I’m so glad I had that mixup because she shared this amazing recipe with me, which literally takes just 10 minutes. 10 MINUTES THAT”S ALL AND IT’S SHOCKINGLY GOOD

You need: 

  • 200 gms prawns (about 10-15)
  • 1 onion
  • 1 tomato
  • 1 tbsp mustard oil 
  • 2 tbsp mustard sauce
  • ½ tsp chilli powder
  • ½ tsp turmeric powder
  • 2 green chillies (optional) 
  • ½ cup water

To make:

  1. Chop your onion & tomato into tiny pieces
  2. Heat a pan with mustard oil and then prawns, onions, tomatoes, mustard sauce, chilli powder, turmeric powder & green chillies. Yes, just put all the ingredients together at the same time
  3. Add ½ cup water, set on medium flame and cover for 10 minutes
  4. After 10 minutes, check to see that it isn’t too watery. If it is, take the prawns out and boil until it reduces to a thick consistency (see pics below)
  5. Serve with rice/quinoa/dhalia and enjoy! 
One-pan dish


  • My only tip would be to make sure that the curry is boiled down until it’s a thick paste so that you get that INTENSELY amazing flavour 
  • Make sure you take the prawns out BEFORE you boil further, otherwise you will overcook your prawns
Serve with brown rice/dhalia/quinoa


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