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.
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
