How to make Chingri Macher Kofta -

Delicious deep fried prawn koftas served with a flavour coconut-onion gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Coconut Scraped

Cuisine : Bengali

Course : Main Course Seafood

Chingri Macher Kofta

Chingri Macher Kofta Recipe Card


The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chingri Macher Kofta Recipe

  • Prawns 30-40 small

  • Coconut Scraped 2 large

  • Green chillies chopped 4

  • Fresh coriander leaves chopped 2 tablespoons

  • Egg whisked 1

  • Coconut scraped 1/2

  • Salt to taste

  • Bread crumbs 2 tablespoons

  • Mustard oil 2 teaspoon

  • Bay leaves 2

  • Ghee 2

  • Cloves 5

  • Cinnamon 1 inch stick

  • Green cardamoms 5

  • Turmeric powder 1 1/2 teaspoons

  • Ginger 1 inch piece


Step 1

Shell, de-vein and wash the prawns thoroughly under running water. Finely chop one onion. Boil prawns in one and a half cups of water for two minutes. When cooked, drain and mince.

Step 2

Add salt, chopped onions, green chillies and coriander leaves. When the mixture is well blended, form into twelve-sixteen balls, dip in beaten egg and roll in breadcrumbs. Heat sufficient mustard oil in a kadai to its smoking temperature, cool it down, heat again and deep-fry the prawn koftas. Drain onto an absorbent paper and keep aside.

Step 3

Grind coconut with one cup of warm water and extract milk. Grind onion, cloves, cinnamon, green cardamoms, turmeric powder and ginger into a fine paste. Heat two teaspoons of mustard oil in a saucepan. When it smokes, remove from heat and cool it down.

Step 4

Reheat and sauté bay leaves and ground masala for four to five minutes, stirring all the time and adding a little water to keep the spices from scorching. Gradually stir in the coconut milk extract and a little salt. Add the koftas and allow the curry to simmer for about ten minutes or till the gravy becomes rich and thick. Pour pure ghee on top just before serving.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.