Chingri Mach Bata (Prawn Chutney). #Chingrimachbatarecipe#mrssutapasrannyaghar In this video,i will show how to make prawn paste. please watch the full video.if u like this video then you. Chingri Macher Bati Chorchori is a mouth-watering Bengali prawn recipe. Chingrir Bati Chorchori combines spiced prawns and potatoes topped Bengali Chingri Macher Bati Chorchori: Juicy, home-style prawn curry is so good and easy.
Fry everything in mustard oil and make a paste out 'Aam Kasundi' / Mango Mustard relish : the name itself is enough to make anyone's mouth watery, isn't it ?
This delicious recipe of Chingri Mach.
Undoubtedly, Chingri Macher Malai Curry or Chingri Malai Curry is among one of my favourite Bengali dishes.
You can cook Chingri Mach Bata (Prawn Chutney) using 14 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Chingri Mach Bata (Prawn Chutney)
- You need 1 cup of prawns, deveined, washed & rinsed.
- You need 2 tbsp. of fresh grated coconut.
- It's 2 tbsp. of mustard oil.
- You need 2 of green chilies.
- You need 1 of dry red chili.
- You need 8-10 of garlic cloves.
- You need 3 tbsp. of coriander roots, chopped.
- It's 1/2 tsp. of nigella seeds (kalonji).
- It's 1/4 tsp. of asafoetida.
- You need 1 of onion, chopped.
- It's to taste of salt.
- You need 1/2 tsp. of turmeric powder.
- It's 1 tbsp. of coriander leaves, chopped.
- Prepare 1 tsp. of mustard oil to garnish.
Prawns are always a delicacy in all Bengali household and even those who love fish but are afraid of those bones. Fish is culturally important to the Bengalis too. Fish even plays a part in football matches -- not on the field but later. Defrost Chingri Mach Bhorta in normal room temp.
Chingri Mach Bata (Prawn Chutney) step by step
- Marinate the prawns with a pinch of salt and turmeric powder for 10 minutes. Heat a pan and dry roast the coconut till light golden in colour. Keep aside..
- Heat 1 tbsp. oil in the same pan & saute the dry red chili, green chili & garlic till light brown. Add the marinated prawns & stir fry till light brown in colour. Keep aside to cool..
- Then grind along with the roasted coconut, coriander stem & little water to a smooth paste. Keep aside..
- Heat remaining oil & temper with nigella seeds and asafoetida. Add the onion and stir fry till light brown..
- Add the ground paste, salt to taste & turmeric powder..
- Saute on a low flame till it turns dry & all the moisture has evaporated..
- When done, switch off the flame and add coriander leaves..
- Serve with hot steamed rice and a drizzle of some mustard oil..
Than on a medium preheated fry pan add mustard oil to fry slice onion till its brown. Product is semi cook and kept Frozen with Bangladesh style recipe. Defrost Chingri Mach Bhorta in normal room temp. Chingri malai curry (Bengali: চিংড়ি মালাই কারি) also known as prawn malai curry, is a Bengali curry made from prawns and coconut milk and flavoured with spices. The dish is popular throughout Bengal and is served during weddings and celebrations, or for guests.
