Entree: Bangladesh – Sylhet – দই চিংড়ি ➤ Doi Chingri (Prawns simmered in a tangy yogurt and mustard sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) large prawns (chingri), peeled and deveined (tails optional)
- 1 cup (240 g) plain whole-milk yogurt, whisked smooth
- 2 tbsp (30 g) prepared mustard paste or ground mustard seeds mixed with a little water
- 2 tbsp (30 ml) mustard oil (or vegetable oil if unavailable)
- 1 medium onion, about 6 oz (170 g), thinly sliced
- 2 cloves garlic, minced (6 g)
- 2 green chilies, slit lengthwise (about 10 g)
- 1/2 tsp (1.5 g) turmeric powder
- 1/2 tsp (2 g) sugar
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1.5 g) black pepper, freshly ground
- 1 tbsp (15 ml) ghee or butter (optional, for finish)
- 2 tbsp (8 g) fresh cilantro, chopped
- 1 tbsp (15 ml) water (adjust as needed)

Instructions

1. Pat prawns dry, season lightly with a pinch of salt and set aside. Whisk the yogurt until smooth and stir in the mustard paste, turmeric, sugar, and a tablespoon of water to form a slightly runny sauce.
2. Heat mustard oil in a heavy skillet over medium heat until shimmering. Add the sliced onion and sauté until softened and beginning to brown, about 6–8 minutes.
3. Add minced garlic and slit green chilies; cook 1 minute until fragrant. Reduce heat to medium-low.
4. Pour in the yogurt-mustard mixture and stir constantly for 2–3 minutes to prevent curdling; the mixture should warm through and begin to thicken slightly.
5. Season with salt and black pepper. If the sauce is too thick, add up to 1–2 tbsp (15–30 ml) water to reach a creamy consistency.
6. Gently add the prawns in a single layer and simmer over low heat 4–6 minutes until prawns are cooked through and opaque (do not overcook).
7. Stir in ghee or butter if using, check seasoning, and finish with chopped cilantro. Remove from heat and let sit 2 minutes before serving.
8. Serve hot with steamed rice or flatbreads.