Chingri Lonka Pora (Prawns with charred red chillies)

Duration: 40 mins

Serves: 4-5

They say “next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chilli.”

Now while a bowl of chilli might not look too appetising, a little dose of spicy kick is all it takes to bring a melange of flavours and aroma to any dish. If you can handle the heat of chillies and want to make a sizzling start to the weekend, then this prawns recipe with minimal ingredients will surely leave you yearning for more.


  • 500gm prawns
  • 1/4 tsp turmeric
  • 10 dried red chillies
  • 2-3 chopped tomatoes
  • 2-3 tbsp mustard oil
  • Salt – to taste


  • Wash the prawns properly and then marinate with turmeric and salt. Keep aside.
  • Dry roast 6 red chillies until charred. Soak in warm water for few minutes before making a paste.
  • Fry the prawns in a mustard oil and keep aside.
  • Heat mustard oil in a pan. 
  • Saute 4 dried red chillies.
  • Add chopped tomatoes, prawns, salt and red chilli paste.
  • Cook over low flame until oil releases from the masala and it’s ready to be served.