Doi aka Yogurt/Curd is used in various dishes, both veg and non veg, in Bengali cuisine. We Bengalis love our Mishti Doi (sweet yogurt), but we have immense love for the sour version as well. Doi Chingri is a traditional Bengali non vegetarian delight where prawns are cooked in a mild, thick and not-too-spicy yogurt gravy. This dish is indeed healthy as it is filled with the goodness of yogurt and prawns; this is equally easy to make, aromatic and utterly delicious.
I am a big fan of Chingri Mach (prawns/shrimps) and Doi Chingri and Chingri Posto are my all time favourite. I also love Chingri Macher Malai Curry, but, as Golda Chingri or Giant Prawns are not found in this Southern part of the country, where I stay, I hardly make it. So, the above mentioned two Chingri dishes are my best options. I prefer mostly Doi Chingri for it has a creamy and mild taste and believe me, when it mingles with piping hot rice, it tastes outstanding.
People cook this dish in various ways keeping the basic intact which is yogurt. While Maa cooks it with onion paste and tomato puree, I prefer chopped onion and chopped tomato. I also add potato as it always enhance the taste of any Bengali dish and also, I love potato. So, here’s my easy and delicious Doi Chingri step-by-step recipe for you all.
- 800 gm medium sized prawns (cut and cleaned, keeping the head intact)
- 1.5 cup yogurt
- 1 big sizes potato, diced
- 2 onions, finely chopped
- 1 tomato, chopped
- 4 green chillies, slitted from middle
- 1 table-spoon ginger-garlic paste
- 3 bay leaves
- 1 cinnamon stick (1 inch)
- 2.5 tea-spoon turmeric powder (1/2 + 1 + 1/2 + 1/2)
- 1/2 tea-spoon red chilli powder
- 1/2 tea-spoon garam masala powder
- 1 tea-spoon sugar
- 5 table-spoon mustard oil (2 + 1 + 2)
- 2 cup warm water
- salt, according to taste
- Add 1/2 tea-spoon turmeric powder and few pinches of salt to the yogurt and whisk properly until no lumps remain. Keep aside.
- Rub the prawns with salt and 1 tea-spoon turmeric powder.
- Heat 2 table-spoon oil in a pan and shallow fry the prawns until they turn light golden in colour. Remove and keep aside.
- Rub the diced potato with salt and 1/2 tea-spoon turmeric powder.
- Heat 1 table-spoon oil and shallow fry the potato until it turns light golden brown. Remove and keep aside.
- Now, heat the remaining oil in the same pan and temper with bay leaves and cinnamon stick.
- Then, add chopped onion and saute until it turns translucent.
- Add the remaining turmeric powder, green chillies, red chilli powder, ginger-garlic paste and salt. Stir for 2 minutes.
- Now, add chopped tomato and stir until the tomato gets completely blended.
- Add the whisked yogurt and mix properly. Stir until the yogurt starts separating from the oil.
- Add water and bring to boil.
- Now, add the potato and the prawns and give a quick mix.
- Cover the lid and cook on low to medium flame for 15 minutes or until the prawns and potato are well cooked.
- Open the lid and sprinkle the garam masala powder and sugar. Mix well.
- Cover the lid again and let it set for 5 minutes.
- Your Doi Chingri is ready to be served now.
This dish is best served with piping hot rice. While eating, squeeze a quarter piece of Gondhoraj lebu (lemon) to enhance the taste.
Enjoy this super tasty Bengali delicacy and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy eating!