Tel Chingri | Prawn Recipe | চিংড়ির তেল | মাত্র ১০ মিনিট হাতে থাকলেই বানিয়ে নিন

Ingredients

• 500 gprawns
• to tastesalt
• 1.7 ml (⅓ teaspoon)ground turmeric
• 2.5 ml (½ teaspoon)ground black pepper
• juice of ½ lemonlemon
• 200 mlmustard oil
• 20 ml (4 teaspoons)chopped garlic
• 5 ml (1 teaspoon)chilli flakes
• to tastesalt
• to tastefresh coriander leaves

Instructions

1. 1

   Marinate the prawns

   Mix the prawns with salt to taste, the turmeric, black pepper and juice of half a lemon until evenly coated.

2. 2

   Fry the garlic

   Heat 200 ml mustard oil in a pan. Add the chopped garlic and fry over a medium heat for 3–4 minutes.

3. 3

   Add the chilli

   When the garlic floats to the surface of the oil, stir in 1 teaspoon chilli flakes. Turn the heat right down and fry briefly again.

4. 4

   Cook the prawns

   Add the marinated prawns, salt to taste and chopped coriander. Stir well and cook over a high heat for exactly 90 seconds, stirring frequently. Turn off the heat, cover the pan and leave it for 3–4 minutes before serving.

What is tel chingri?

Tel chingri is a Bengali prawn preparation whose name points to its defining feature: prawns cooked in oil. Bengali cooking has a long tradition of pairing fish and seafood with rice, and this version takes a direct, punchy approach with mustard oil, garlic and chilli.

Mustard oil brings a distinctive sharpness, while lemon, pepper and turmeric season the prawns before they hit the pan. The brief cooking time keeps the dish fast and lets the seafood remain the focus.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 31g protein, 3g carbs, 48g fat.

The prawns provide most of the protein, while the mustard oil supplies the bulk of the energy and fat. Rice served alongside adds most of the meal's carbohydrates; pair the dish with vegetables and a moderate serving of rice for a more balanced plate.

The marinade

Seasoning: salt, turmeric, pepper and lemon juice coat the prawns before cooking. Mix them thoroughly so each prawn gets an even layer, but the method gives no separate marinating time.

Working with mustard oil

Heating the oil: warm the mustard oil in the pan before adding the garlic. Keep the garlic at medium heat for the stated 3–4 minutes, then lower the heat before frying the chilli so it does not scorch.

Keep an eye on the prawns

High heat: once the prawns are added, stir them over high heat for exactly 90 seconds, as the recipe directs. Prawns cook quickly, so have the salt and coriander ready before they go into the pan.

Resting: cover the pan off the heat for 3–4 minutes. This is the final stage in the method, so avoid leaving the prawns on the heat while they rest.

Garlic and chilli balance

Garlic: the recipe uses 4 teaspoons chopped garlic, fried until it floats to the surface of the oil. This gives it a prominent role in the flavour.

Chilli: chilli flakes go in after the garlic, with the option in the source method to use 2–3 chopped dried chillies instead. Adjust the chilli to suit your preference.

How to serve tel chingri

Rice: serve the prawns hot with plain rice, which suits the strongly flavoured oil and catches the garlic, chilli and coriander. The source recipe specifically recommends hot rice.

Balance: add a simple vegetable side if you want a more varied plate. Keep it lightly seasoned so it does not compete with the mustard oil.

Recipe notes & tips

• Pat the prawns dry before mixing in the marinade so excess moisture does not dilute the seasoning.
• Measure the garlic and chilli before heating the oil, as the later stages move quickly.
• Keep the heat moderate while frying the garlic to help prevent it from burning.
• Lower the heat before adding the chilli flakes, as instructed.
• Stir the prawns throughout their 90-second cooking time so they cook evenly.
• Serve soon after the covered 3–4-minute rest.

Variations

• Dried chillies: use 2–3 chopped dried chillies instead of the chilli flakes, as suggested in the recipe.
• Milder version: reduce the chilli flakes for a gentler heat.
• More coriander: add extra chopped fresh coriander at the end for a greener finish.
• Lemon at the table: serve with lemon wedges for a brighter, sharper finish.
• Rice accompaniment: serve with plain hot rice to make a simple meal.

Common mistakes to avoid

• Burnt garlic: keep it over medium heat and watch for it to float rather than letting it darken too far.
• Scorched chilli: turn the heat right down before adding the flakes.
• Uneven seasoning: coat the prawns thoroughly with the marinade before cooking.
• Overcooked prawns: follow the stated 90-second high-heat cooking time and remove the pan from the heat afterwards.
• Skipping the covered rest: leave the pan covered off the heat for 3–4 minutes as directed.

How to store

Cool leftovers promptly, transfer them to a covered container and refrigerate for up to 2 days. Reheat gently in a pan until hot throughout, taking care not to cook the prawns for much longer than necessary.

Frequently asked questions