Non-Vegetarian

Balti Chingri

Name: Balti Chingri
Prep time: 20 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: Bagda Chingri/Large Prawns or Shrimps - 450 g, deveined and peeled; Baby Carrots - 8-10, halved longitudnally; OR; Regular Carrots - 2, cut into 2 inch long pieces; Fresh or Frozen peas - 1/2 cup; Cauliflower - 10 medium florets; Potato - 2 medium, thick round slices; Onion - 1medium (100 g), sliced; Whole mustard seeds + Fenugreek seeds + Kalijira/Kalonji seeds - 1 tsp; Light Cream - 1/2 cup; Salt - To taste; White Oil - as indicated; **Mix the following into a Masala Paste:**; **Mix the following into a Masala Paste:** Tomato Puree - 2 tbsp; Tomato Puree - 2 tbsp; Ginger - 1 tsp, grated/paste; Garlic - 1 tsp, grated/paste; Cilantro - 2 tbsp, chopped; Coriander Powder - 1 tsp; Chilli Powder - 1/2 tsp, may be varied according to taste; Lemon juice - 2 tbsp

★ ★ ★ ★ ★

Be the first to rate this recipe!

A flavorful Balti-style prawn dish featuring large shrimp cooked with mixed vegetables in an aromatic masala paste. The light cream adds richness to this classic Bengali seafood preparation.

Bagda Chingri/Large Prawns or Shrimps - 450 g, deveined and peeled
Baby Carrots - 8-10, halved longitudnally
OR
Regular Carrots - 2, cut into 2 inch long pieces
Fresh or Frozen peas - 1/2 cup
Cauliflower - 10 medium florets
Potato - 2 medium, thick round slices
Onion - 1medium (100 g), sliced
Whole mustard seeds + Fenugreek seeds + Kalijira/Kalonji seeds - 1 tsp
Light Cream - 1/2 cup
Salt - To taste
White Oil - as indicated
**Mix the following into a Masala Paste:**
**Mix the following into a Masala Paste:** Tomato Puree - 2 tbsp
Tomato Puree - 2 tbsp
Ginger - 1 tsp, grated/paste
Garlic - 1 tsp, grated/paste
Cilantro - 2 tbsp, chopped
Coriander Powder - 1 tsp
Chilli Powder - 1/2 tsp, may be varied according to taste
Lemon juice - 2 tbsp

Preparation

If using fresh peas, parboil and keep aside.

[Parboil means o cook partially by boiling for a brief period]

Cooking

Heat 5 tbsp oil in a kadhai.

Fry cauliflowers, potatoes, and carrots till golden brown and keep aside.

Keep 3 tbsp oil in the kadhai and heat. To it add Mustard + Fenugreek/Methi + Kalonji seeds. Fry for 30 sec or until seeds start to splatter.

Add onions and fry on medium-low heat for 2-3 minutes or until they are soft.

Add masala paste to the onions and mix. Fry for 2 minutes.

Add the prawns. Mix well and cook on medium heat for 3-4 minutes. Then add fried vegetables and peas, mix and cook till the vegetables are done. If required, add little water from time to time. Keep heat at medium-low settings.

This is a dry dish so do not add too much water.

Once the vegetables are cooked, add light cream and bring to boil, simmer for 1 minute and remove from heat Garnish with cilantro just before serving.

Serving Suggestions

Balti prawn is best accompanied by peas pulao.

Per serving - based on typical ingredient amounts

~172 kcal Calories

~7 g Protein

~20 g Carbs

~9 g Fat

~5 g Fiber

Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.

Shop Ingredients & Tools

Items that help make this recipe authentic

Cast Iron Kadai Traditional Indian wok for authentic cooking

→

Stainless Steel Masala Dabba Spice box with 7 containers & spoons

→

As an Amazon Associate, we earn from qualifying purchases. This helps support SensKitchen at no extra cost to you.

Support SensKitchen

SensKitchen is a labor of love, preserving Bengali culinary heritage since 2006. If these recipes bring joy to your kitchen, consider supporting us to keep this free resource running.

Donation links coming soon!

Every contribution helps us maintain and improve SensKitchen. Thank you for your support!