Jhinga

Jhinga is a Bengali term referring to shrimp or prawns. These small, decapod crustaceans are a popular and widely consumed seafood in Bangladesh and the Indian state of West Bengal. Jhinga are found in both freshwater and saltwater environments and are a significant part of the region's culinary heritage. They are prized for their delicate flavor and versatility in cooking.

In Bengali cuisine, jhinga are prepared in a multitude of ways. Common preparations include jhinga posto, where shrimp are cooked with poppy seeds, jhinga curry, a spicy and flavorful gravy, and chingri bhorta, a mashed preparation. They are often a key ingredient in festive dishes and everyday meals. The size of the shrimp can vary, and different sizes are sometimes preferred for specific recipes. Smaller jhinga might be used in lighter preparations or as part of a mixed seafood dish, while larger prawns are often the star of a curry. The availability of fresh jhinga is seasonal, influencing their presence in markets and on menus at different times of the year. Their nutritional value, being a good source of protein and low in fat, contributes to their popularity as a healthy food option.