Search This Blog

Sunday, December 4, 2011

Prawn in Cilantro Sauce (Dhonepata Chingri)

IMG_9144Many years ago when I had just started asking “how do you make this?” I started investing in recipe books. I picked the recipe of one Prawn Patia from one of those books which I bought from the great Kolkata book fair. I discovered later that the recipe I learned is in no way prawn patia. But what’s in a name? I liked the taste anyways and just re-christened it as dhanepata chingri.



  1. 10-12 medium sized prawn deveined
  2. 1 medium onion finely chopped
  3. 1 medium tomato coarsely chopped
  4. Half a cup of chopped cilantro or coriander greens
  5. 1-2 green chilies
  6. 3-4 cloves of garlic
  7. Salt
  8. Sugar
  9. Turmeric powder
  10. 1 tsp. coriander powder
  11. Oil (Canola/Sunflower)



Wash the prawns and pat dry. Smear them with little salt and turmeric powder. Keep them aside for few minutes.

Make a smooth paste of coriander greens, cloves and green chilies.

Heat oil in a pan and lightly fry the prawns. Don't over fry as it makes them stiff.

Now using the same oil fry the chopped onions till they are golden brown in color. Add tomatoes and fry them with the onion till it become mushy.

Now add the coriander green paste and fry till the oil separates out from the spices. Add Fried prawns along with coriander powder, salt and a pinch of sugar. Mix it well.

Add water if it is required. Cook for 2-3 minutes. Prawns should be cooked by this time.

Dhonepata Chingri is best enjoyed with steaming white rice. IMG_8790

No comments: