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CHINGRIR CHAAP | চিংড়ির চাপ is a restaurant-style Mughlai prawn recipe. The aroma and richness of the gravy make it a premium prawn recipe. I have used tiger prawn to make the Chingri Chaap recipe.
SERVING: 3 servings
COOKING TIME: 30min (approx.)
CALORIES COUNTS: 70 Calories* (approx.) / 100g
- 1tsp sugar
- 2tbsp yoghurt
- ½cup white oil
- ½tsp kewra water
- 5tbsp onion paste
- 2tbsp onion birista
- 1tbsp & 1tsp ghee
- ½cup coconut milk
- 6pcs prawn (big size)
- 1tsp coriander powder
- 1½tsp salt (or to taste)
- 1½tsp red chilli powder
- 1½tsp turmeric powder
- 2tbsp biryani masala (homemade)
- 5tbsp cashew nuts & melon seeds paste
- 2tbsp ginger & garlic paste incl. 3pcs green chilli
Q: How to cook restaurant-style Chingrir Chaap Recipe at home?
Ans: Please watch the recipe video on the YouTube channel ‘CuisineGhar’.
Q: How to make a smooth paste of cashew nuts and melon seeds?
Ans: If melon seeds & cashew nuts are soaked in lukewarm water for 10-15min will be easy to make a smooth paste in a grinder.