Recipe: Perfect Chingri Mach Bata (Prawn Chutney)

Chingri Mach Bata (Prawn Chutney). Chingri mach bata is a popular bengali cuisine, also known as 'Chingri r Vorta' having a strong Bangladeshi influence. It is very easy and simple recipe. Bengali style Smashed Prawn by ohh it's Delicious This is really a treat for shrimp lovers.

Chingri Bati Chorchori goes well with steamed rice, roti or luchi. How to make Chingri Macher Bati Chorchori Chingri Macher Bati Chorchori - delicious Chingri Mach (Prawns) cooked with potatoes and simple spices. Golda Chingri'r Malaikari is a classic Bengali preparation with Lobster or prawns and coconut milk. You can cook Chingri Mach Bata (Prawn Chutney) using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Chingri Mach Bata (Prawn Chutney)

1. Prepare 1 cup of prawns, deveined, washed & rinsed.
2. You need 2 tbsp. of fresh grated coconut.
3. Prepare 2 tbsp. of mustard oil.
4. Prepare 2 of green chilies.
5. You need 1 of dry red chili.
6. You need 8-10 of garlic cloves.
7. It's 3 tbsp. of coriander roots, chopped.
8. It's 1/2 tsp. of nigella seeds (kalonji).
9. Prepare 1/4 tsp. of asafoetida.
10. You need 1 of onion, chopped.
11. You need to taste of salt.
12. You need 1/2 tsp. of turmeric powder.
13. You need 1 tbsp. of coriander leaves, chopped.
14. You need 1 tsp. of mustard oil to garnish.

This silky smooth creamy yet surprisingly light gravy is perfumed with Bengali gota gorom moshla (whole spices) and flavoured with ginger, fresh green chilli and of course none other than shorsher tel. Chingri Mach Bata / Very Easy And Tasty Prawn Recipe Did not get delivery exactly what they are showing, but they highlight the point "We exactly deliver as same as you are seeing". I got delivery of mixed item (dima + golda) where as I ordered for dima chingri. Chingri Macher Malai is a prawn curry made with mustard, coconut milk and chilli.

Chingri Mach Bata (Prawn Chutney) step by step

1. 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..
2. 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..
3. Then grind along with the roasted coconut, coriander stem & little water to a smooth paste. Keep aside..
4. Heat remaining oil & temper with nigella seeds and asafoetida. Add the onion and stir fry till light brown..
5. Add the ground paste, salt to taste & turmeric powder..
6. Saute on a low flame till it turns dry & all the moisture has evaporated..
7. When done, switch off the flame and add coriander leaves..
8. Serve with hot steamed rice and a drizzle of some mustard oil..

The sweetness of the prawns and coconut milk work really well the pungent hit from the chilli and ginger. I have used mustard oil and it's something I would highly recommend you try; apart from a robust flavour it gives a. Jump to navigation Jump to search. The hard shells of the prawns are removed and marinated. Prawn malai curry, along with Kosha Mangsho and Bhaapa Eelish, forms the troika of the most regal of Bengali dishes.