Chingri Vuna is one of the most popular and flavorful dishes in Bengali cuisine. This dish needs no introduction as it is widely loved for its rich, spicy taste and deep, aromatic flavor. In Bangladesh, Chingri Vuna is a timeless favorite, especially for family meals and special occasions.

Fresh prawns are cooked in a thick, well-spiced onion-based masala to enhance their natural taste. It is traditionally a dry-style curry with a rich, oily texture and a perfect balance of heat and flavor.

Savor this delicious and spicy prawn dish with plain rice, polao, or porota. This Chingri Vuna recipe is perfect for occasions like Eid or family gatherings. It is a classic Bengali dish that is both simple and incredibly tasty.

Looking for an easy Chingri Vuna recipe? Please follow our recipe.

Chingri Vuna

A rich, spicy, and deeply aromatic Chingri Vuna, where succulent prawns are slow-cooked in a thick, flavorful onion and spice masala. This classic Bangladeshi delicacy is perfectly dry with a glossy, oil-coated finish, delivering bold and intense flavors in every bite—best enjoyed with steaming hot rice.

Servings 4 people

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

1 cup prawn
1/4 cup oil
1 cup chopped onion
1 tsp red chili powder
1 tsp turmeric powder
1 cup water
5 pcs green chili

Instructions

Heat 1/4 cup oil in a pan over medium heat
Add 1 cup chopped onions and sauté, stirring continuously, until soft and lightly golden
Add a small amount of water to prevent the onions and spices from sticking or burning
Add turmeric powder, red chili powder, and salt. Mix well to combine
Add 1 cup cleaned prawns and gently mix to coat them evenly with the Spice
Add about 1/2 cup water, cover, and cook for 5–6 minutes to allow the prawns to cook through
Add 4–5 whole green chillies to enhance aroma and flavor
Cover and cook for another 5–6 minutes until the gravy thickens and reaches a rich “vuna” consistency with oil on top.
Ready to serve