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Traditional Bengali Prawn Recipes

Macrobrachium rosenbergii, also known as the giant river prawn, or giant freshwater prawn, freshwater scampi (India), cherabin (Australia), golda chingri (Bangladesh and India), udang galahb (Indonesia and Malaysia), uwang or ulang (Philippines), and koong mae nam or koong ghram gram (Thailand) is a commercially important species of palaemonid freshwater prawn found in tropical and subtropical areas of the Indo-Pacific region, from India to Southeast Asia and Northern Australia. It is one of the biggest freshwater prawns in the world. The giant freshwater prawn has also been introduced to parts of Africa, China, Japan, New Zealand, the Americas, and the Caribbean. Females M. rosenbergii lay 10,000-50,000 eggs up to five times per year. 'Chingri macher dalna' aka 'Chingri macher jhol' is a scrumptious, spicy, and flavored Bengali giant freshwater prawn curry and fried prawn is crazily popular among Bengalis. In this preparation, prawns are marinated, fried, and then cooked in spicy onion-tomato gravy with some potato chunks. This versatile prawn recipe is an asset of Bengali cuisine which is frequently prepared in every Bengali household. It is mostly relished with steamed rice and sometimes with roti too. This photo was taken at Tehatta, West Bengal, India on 29/08/2023. (Photo by Soumyabrata Roy/NurPhoto)

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