Dahi Chingri
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Dahi Chingri is a magnifique Bengali delicacy where succulent prawns are cooked in a creamy, yogurt-based gravy. Unlike the spicy and hot curries, this dish is mild, soothing, and has a beautiful white or light yellow color. The combination of the sweetness of the prawns and the slight tanginess of the curd is a masterclass in balance. We usually flavor it with whole spices like cardamom and cloves, avoiding heavy powders to maintain its delicate profile. It is a signature dish served during special occasions and Sunday lunches in Bengal. It is best enjoyed with fine-grain basmati rice.
Ingredients
Cooking Instructions
Tips & Secrets
- Always whisk the yogurt thoroughly and add it on a low flame to ensure a smooth, velvety gravy.
- Don't fry the prawns for too long initially as they can become rubbery.
- Adding a little bit of cashew paste along with the yogurt can make the dish even more festive and rich.
Nutritional Information(Per 250ml)
320 kcal
24g
22g
8g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.