Bong Connection Recipe Seafood

Prawn Korma curry(Chingrir Korma)

This is a recipe popular during the  Bengali wedding season.The gravy is rich and creamy curry.It is served in Bong Weddings along with the other non-vegetarian items like Bengali chicken curry or Bengali Mutton curry and steamed rice.Apart from prawns you can use any other fresh direct seafood like crabs,oysters in the curry.


  1. Prawns [6 to 8 jumbo]
  2. Cashew nuts[1/2 cup broken]
  3. fresh coconut (1/2 cup)
  4. Poppy seeds (2 tbsp)
  5. Yoghurt (1/2 cup)
  6. fresh cream(1/4th cup)
  7. Kewra water(1 tbsp)
  8. Oil(2 tbsp)
  9. All spice powder(1 tsp)
  10. Ginger garlic paste(1 tbsp)
  11. Finely chopped onions(1/2 cup)
  12. green chilies( 2 to 3)
prawn korma
prawn korma


  1. Marinate the prawns with salt and turmeric for 15 minutes.
  2. Soak the cashew nuts in water overnight.
  3. soak  poppy seeds in water for 1 hour separately[in this case the paste will be silky smooth].
  4. Make a paste of fresh coconut,poppy seeds and cashew nuts and green chilies.
  5. Shallow fry the prawns in oil till the color changes.
  6. Fry the onions followed by ginger garlic paste in oil.
  7. Add the white paste.
  8. Add yoghut and saute till oil separates at the edge.
  9. Add salt and all spice powder.
  10. make the gravy thinner by adding some more water and adjusting salt accordingly.
  11. Simmer the prawns in this gravy covered for about 3 to 4 minutes.
  12. Add fresh cream.
  13. Add the kewra water.
  14. Serve hot with rice.
prawn korma
prawn korma


Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

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