Lau Chingri, Chingri Posto & More: 7 Bengali Recipes That Use Shrimp

Who doesn't love shrimps? They have been utilised in every cuisine in many ways but Bengali cuisine has some really creative ways of using shrimps in local recipes. Shrimps are widely used in seasonal curries and summer veggies medleys since their natural savoury profile meshes well with the sweetness of summer squashes and also leafy veggies. 

Also Read: Love Prawns? Try These Delectable Recipes

Lau Chingri 

Also known as Lau Ghonto diye chingri, this seasonal delicacy is widely made across Bengal in the summers. It’s made with bottle gourd or lau and shrimp. The chewy shrimp is added for some additional texture since the curry uses finely diced gourds which can be pretty melt-in-the-mouth upon cooking. Bottle gourd has a strong natural sweetness and the shrimp’s savoury notes are a perfect match for it. The dish is typically prepared by sautéing onions, green chilies, and ginger-garlic paste in mustard oil. 

Tomatoes and a blend of spices such as turmeric, cumin, and coriander are added to create a flavourful base. Bottle gourd tends to release water so the cooking time of this dish time needs to be adjusted since it’s essentially a dry curry. The dish is cooked until the bottle gourd is tender and the shrimp are cooked through. It is often finished with a sprinkle of sugar and garnished with fresh coriander leaves. 

Chingri Bhapa (Steamed Shrimp with Mustard and Coconut)

In Chingri Bhapa, shrimp is marinated in a paste of mustard, coconut, green chillies, and other spices before being baked to perfection. This cooking method ensures that the shrimp remains tender and succulent while absorbing the complex flavours of the marinade. Several shrimp recipes are steamed in Bengali cuisine to let them absorb the flavours. 

Shrimp have a mild and delicate taste, which makes them excellent at taking on the flavours of the ingredients and seasonings they are cooked with. Shrimp can absorb both the marinade or seasoning they are soaked in before cooking and the flavours of the ingredients they are cooked with. 

Chingrir Bati Chorchori 

There has been some debate over the origins of a bati chorchori with some experts arguing that it was originally made by the population who migrated westwards after the partition. However, this traditional curry has been a part of Bengali cuisine for decades now. The term ‘bati chorchori’ refers to the mode of cooking or mixing the dish since most ingredients of this curry are mixed or cooked in a single bowl or a ‘bati’. 

In a simple sense, it is a one-pot veggie medley featuring shrimp. It also comprises potatoes, tomatoes and onions. This is a slow-cooked dish and the standing time in the cooker is key to its flavour. The slow cooking also helps tenderise the prawn which is meant to be less chewy for this preparation.

Chingri Posto (Shrimp in Poppy Seed Gravy)

Chingri Posto is a dish that exemplifies the creative use of poppy seeds in Bengali cuisine. The shrimp is cooked in a luscious gravy made from ground poppy seeds, mustard oil, and a hint of turmeric. This dish offers a unique combination of nuttiness from the poppy seeds and the natural sweetness of shrimp which leads to a kick of umami. 

Pui Chingri Ghonto 

In Bengali cuisine, "ghonto" refers to a type of dish that typically features a medley of vegetables, often combined with fish or meat. Ghonto dishes are known for their rich and flavorful preparations, showcasing seasonal produce. The term "ghonto" can be loosely translated to mean "mixed" or "together," reflecting the amalgamation of various ingredients in these dishes. 

Ghonto dishes are typically slow-cooked to allow the flavours to meld and develop. The slow simmering helps the vegetables and other ingredients absorb the spices and aromatics, resulting in a rich and well-balanced dish. The Pui Chingri Ghonto is a mishmash made with Malabar spinach (locally known as pui), pumpkin and shrimp. Despite being a summery curry, the preparation has a rich profile since it’s cooked in mustard oil and has the Bengali five-spice bled or panch foron 

Chingri Paturi (Shrimp Wrapped in Banana Leaf)

Paturi is a cooking technique widely used across West Bengal; known for retaining the delicacy of the fish and for infusing it with zesty flavours this process of steaming fish in banana leaves is a big favourite with foodies and chefs. Chingri Paturi involves marinating shrimp in a mixture of mustard paste and coconut, wrapping it in banana leaves, and then grilling or steaming the parcel. The banana leaf imparts a distinct aroma to the dish while preserving the natural juices of the shrimp. 

Phool Chingrir Bora (River Shrimp Fritters) 

You’ll spot many kinds of shrimp fritters across the cuisine, usually made with a combination of shrimp, summer veggies or edible flowers and stalks. Phool chingri are tiny river shrimps which are easier to use since they don’t generally need mashing. This recipe calls for a rice flour batter which keeps the fritters crispy for long and also has a generous dash of coriander and chillies to cut through the natural pungency of the shrimps.