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Chhuya Chaka Chingri Headless 500gm
Chhuya

Chhuya Chaka Chingri Headless 500gm

Chhuya Chaka Chingri Headless 500 gm (Processed fish for easy cooking)

SKU: 7380Weight: 0.5 kg
Price:BDT 600
Status: In Stock !!

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Total priceBDT 600

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Description :

Chaka chingri takes its name from its shape — chaka means wheel, and it's the ring a shrimp draws itself into as it cooks. It's one of several chingri sold across Bangladesh under local names that describe how the shrimp looks rather than what a fisheries catalogue would call it. Chhuya Chaka Chingri comes as a 500g frozen pack, headless with the shells still on. Headless, shell-on — what that means for you Headless means the messiest part of the job is already done. The shells staying on is a choice in your favour rather than a shortcut: shell-on shrimp holds its moisture better in a gravy, and the shells themselves are worth having, which is the part most home cooks throw away. Peeling 500g takes about five minutes once you have a rhythm. Hold the shrimp with the underside facing up, press your thumb into the seam where the shell meets, and the whole thing lifts away in two or three pieces. Do the lot in one go before you start cooking, because shrimp cooks too fast to be peeling halfway through. Don't throw away the shells This is the best thing about buying shrimp shell-on, and almost nobody does it. Shrimp shells carry a great deal of flavour. Fry them in a little oil for two or three minutes until they turn deep pink and smell sweet, add water, simmer for ten to fifteen minutes, then strain. What you have is a shrimp stock that will improve any chingri dish you make — use it instead of plain water in your malai curry gravy, in a bhuna, in dal, or as the base for fried rice. It costs you fifteen minutes and nothing else, and it's the difference between a shrimp curry that tastes of spices and one that tastes of shrimp. If you're not cooking straight away, the strained stock freezes perfectly. What to cook Chingri malai curry — coconut milk, mild spice, a pinch of sugar. Build the gravy with shrimp stock and it lifts noticeably. Chingri bhuna — slow-cooked with onion and mustard oil until the masala clings. Chingri bhorta — mashed with mustard oil, green chilli and onion. Lau chingri — with bottle gourd, the weeknight standard. Doi chingri — yoghurt-based and gently tart. Fried rice and noodles — where shrimp needs to appear in every mouthful. Timing is the whole skill Shrimp is unforgiving in one specific way: it goes from perfect to rubbery in under a minute, and there's no way back. Add it near the end of whatever you're making, not the beginning. Two to three minutes in a hot gravy is enough. The shrimp tells you when it's ready — it turns opaque and curls into a loose ring. Once that ring closes up tight, you've gone too far. If a recipe has you simmering shrimp for a quarter of an hour, ignore that instruction and add it in the last few minutes instead. Thawing and storing Keep the pack at -18°C. Move it to the refrigerator the night before and it will be ready by morning. If you need it sooner, leave the pack sealed and sit it in cold water for fifteen to twenty minutes. Check it early — shrimp thaws much faster than fish, and over-thawed shrimp turns soft and difficult to peel. Never tip shrimp loose into water to thaw. It takes on water, the flavour leaches out, and what's left refuses to brown in the pan. Drain and pat dry before cooking, use within a day of thawing, and don't refreeze. Buying it Choose your quantity, set a delivery location and pay through a secure method at checkout. Into the freezer as soon as it arrives.

Frequently Asked Questions

Chaka chingri is a Bangladeshi market name rather than a species label — chaka refers to the wheel shape the shrimp forms when cooked. Both this and the brown shrimp in the Chhuya range are sold headless in 500g packs at close to the same price, and neither listing publishes the species or the size grade, so there's no way to tell them apart from the pages alone. If the distinction matters for what you're cooking, Metromart Online support on WhatsApp (01805552413) or Messenger can tell you which is larger and how they differ.

On the published information, there's very little to choose between them — BDT 600 here against BDT 580 for the brown shrimp, both 500g, both headless. Size is what would normally decide it: larger shrimp suits dishes where the pieces are seen and eaten whole, smaller suits bhorta, dal and anything where shrimp is folded through. Since neither page states a grade, ask support before ordering if you have a specific dish in mind. Otherwise either will do the job.

Headless with the shell on, so the heads are already off and you'll be peeling. That's five minutes for a 500g pack, and it leaves you with shells worth keeping — see the stock method above.

Make stock. Fry them until they turn deep pink and smell sweet, cover with water, simmer ten to fifteen minutes, strain. Use it in place of water in any shrimp dish. This is the single easiest upgrade available to a home cook and it costs nothing, since you were going to bin them anyway.

Turn the shrimp so the legs face up, press a thumb into the seam along the underside, and the shell releases in a few pieces. Work through the whole pack before you turn the stove on. If the shrimp is slightly under-thawed and still firm, peeling is easier — fully thawed shrimp goes soft and tears.

Not stated on the page. Shrimp is normally traded by count per kilo, and that grade tells a buyer far more than pack weight does — 500g could be twenty pieces or forty. This is the main gap on the listing; ask support if size matters for your dish.

Optional, and most Bengali home cooking skips it on smaller shrimp. The dark line along the back is the digestive tract and it's harmless once cooked. If you want it out, make a shallow cut along the back after peeling and lift it away with the knife tip — worth doing when the shrimp will be visible on the plate.

For a curry or dal it will work, though the shrimp sheds water as it thaws in the pan and thins the gravy. For anything fried or stir-fried, thaw and dry it first — frozen shrimp hitting a hot pan steams instead of searing, and you lose the texture entirely.

Shellfish is among the more common causes of serious food allergy, and shrimp is a frequent trigger. Anyone with a shellfish allergy should avoid it altogether and take advice from a doctor rather than a product page. If you're giving shrimp to a young child for the first time, start with a small amount and follow your paediatrician's guidance.

No. Shrimp loses texture badly on a second freeze. Thaw only what you'll cook; if the whole pack is thawed, cook all of it and refrigerate the cooked shrimp to use within a day.

Check it while the rider is still there and confirm it's frozen right through. If it's soft, torn or leaking, contact Metromart Online support on WhatsApp (01805552413) or Messenger straight away with a photo. The published Returns & Refunds policy covers admin-cancelled orders rather than delivery condition, so support is the route to a resolution.