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Bengali Style chingri Makha -1

Chingri Makha / Prawns and onion salad

Chingri Makha is a recipe with small prawns, lightly steamed and mixed with onions and other herbs and mustard oil. It is almost a light summer salad or an antipasti. Recipe Author: Madhushree
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetisers, Condiments, Main Dish, Non Vegetarian, Salads
Cuisine Bengali
Servings 4 people


  • 300 gms small prawns cleaned and deveined
  • 1 medium finely chopped onion
  • 1 1/2 tbsp Mustard Oil
  • 2 no garlic cloves
  • 2 tbsp chopped coriander leaves
  • 1 no chopped green chilli
  • 2 tbsp freshly grated coconut
  • Salt To Taste


  • Take the cleaned prawns in a small heat resistant bowl. Drizzle 1/2 tsp of mustard oil. Place the bowl in a sauce pan or kadhai with little water and cover and cook in low heat for 8 minutes approximately. The cooking time will depend on the size of the prawns.
  • Alternately, you could directly place the prawns in a kadhai with a little bit of mustard oil and cover and cook over very low flame. The chances of the prawns overcooking here is high. So you have to keep a watch and it cooks in less than 5 minutes.
  • When the prawns change colour and have become soft, turn off the heat. Discard the water and take the prawns in a mixing bowl. Using your fingers, roughly break the prawns into small pieces.
  • Add the finely chopped onions. Point to be noted here is that the onions have to be really fine, tiny pieces.
  • Grate the garlic over a microplane or use a gralic press to add the fresh garlic to the bowl. Add chopped coriander leaves, chopped green chilies, 1 tbsp of grated coconut, salt and drizzle the rest of the mustard oil. Give them all a nice mash with your fingers.
  • Garnish with freshly grated coconut and serve.