Chingri Macher Bati Chorchori is one of those soulful Bengali dishes that proves great food doesn’t need drama — just patience, tradition, and a “bati” (bowl). This slow-cooked prawn curry brings together fresh chingri (prawns), soft potatoes and a gentle drizzle of mustard oil to create a smoky, earthy, irresistible flavor that hits straight home.
It’s rustic, it’s simple, and it embodies the Bengali art of turning everyday ingredients into something unforgettable.
✅ What is Bati Chorchori?
Traditionally, in Bengali Bati Chorchori, all the ingredients, spices and a little water are mixed together in a ‘Bati’ or bowl and cooked covered on low heat so that all the the flavors of the different ingredients are nicely blended and lend a delicious taste to the dish. Mustard oil is the main ingredient of Chingri chorchori recipe and it gives a sharp flavour to the classic dish.
However, I tweaked the original recipe slightly to suit my palate.
🦐 Health Benefits of Chingri Maach (Prawns)
- ✅ High-protein & low-fat, ideal for lean diets
- ✅ Rich in omega-3 fatty acids for heart and brain health
- ✅ Full of vitamin B12 & iron to support energy and immunity
- ✅ Good source of zinc & selenium, powerful antioxidants
- ✅ Contains astaxanthin, which supports skin health
Bengali Chingri Macher Bati Chorchori:
Chingri Macher Bati Chorchori is a classic Bengali dish where prawns and potatoes are simmered with a mix of ingredients. Chingri Chorchori is one of the most beloved Bengali prawn curry dishes — rustic, mustardy, and loaded with flavors that define true Bengali comfort food. If you’ve been searching for an authentic Bengali prawn curry that’s easy, soulful, and bursting with nostalgic aromas, this Chingri recipe Bengali style is the one.
Juicy, home-style prawn curry is so good and easy. Chingrir Bati Chorchori is a simple and easy prawn curry recipe and requires minimal effort. Nothing complicated about this prawn recipe and the outcome is truly divine. Chingri Bati Chorchori goes well with steamed rice, roti or luchi.
How to make Chingri Macher Bati Chorchori:
- To make this mouth-watering Bengali prawn preparation, firstly clean the prawns and sprinkle some turmeric, salt and chilli powder on them. Keep aside for 10 minutes.
- Meanwhile, chop the onions and potatoes and slit the green chilli.
- After 10 minutes, heat oil in a pan and lightly sauté the marinated prawns. Remove the fried prawns and keep aside.
- Then add the panch phoron, onions and green chilli to the same pan and fry a minute.
- Next put in the cubed potato pieces and mix well.
- Then stir in the prawns and mix well. Also sprinkle salt, turmeric and red chilli powder.
- Pour in a little water, stir and cover with a lid. Cook till the potatoes soften and prawns are nicely cooked.
- Remove and serve Chingri Bati Chorchori with hot rice.
If you enjoyed this dish, you’ll love my other Prawn Recipes that are quick, tasty, and family-friendly, like Prawn Posto Recipe.
🍽 Bati Chorchori Serving Suggestions
- ✅ Serve hot with steamed rice — the best and most traditional pairing
- ✅ Works beautifully with bengal-style ghee rice
- ✅ Serve as a side dish with dal, bhaja, and rice
- ✅ Add a squeeze of lemon for extra freshness
🔄 Bengali Prawn Curry Variations
- Coconut version: Add 2 tbsp grated coconut for a sweeter, coastal flavor
- Spicier version: Add dried red chillies and ½ tsp extra mustard paste
- Vegetarian-style twist: Replace prawns with mushrooms or potatoes only
- Posto version: Use posto (poppy seed paste) for a richer texture
💡 Tips for Perfect Chingri Macher Bati Chorchori
- ✅ Always use fresh prawns; frozen ones become rubbery in slow cooking
- ✅ Don’t skip mustard oil — it’s the soul of the dish
- ✅ Cut potatoes uniformly so they cook evenly
- ✅ Cook on low heat to let flavors meld beautifully
- ✅ Keep the bowl tightly covered to prevent moisture loss
✅ You Might Also Love
- 🐟 Bhetki Paturi — A fragrant, steamed Bengali fish delicacy wrapped in banana leaves.
- Bengali Masoor Dal — Light, flavorful, and perfect with rice or roti.
- 🥬 Lau Bori — A comforting ridge gourd curry cooked with crispy lentil dumplings.
Bengali Prawn Curry Recipe details below:
Chingrir Bati Chorchori Bengali Recipe
Ingredients
- Prawns – 12 medium-sized, deveined
- Onion – 2 medium, finely chopped
- Green Chilli – 1, slit
- Potato – 1 large, cubed
- Panch Phoron, optional – 1 tsp
- Chilli powder – 1 tsp for
- Turmeric – 1 tsp
- Salt to taste
- White Oil – 3 tbsp
- Mustard oil – 1 tsp
- Water – ¾ cup or as required
Instructions
- Clean, wash and devein the prawns. Sprinkle salt, turmeric and chilli powder over them, mix well and leave aside for 10 mins.
- Meanwhile, chop the onions, slit the chilli, peel and cube the potato.
- Heat a tablespoon of oil in a kadai. Toss in the prawns, lightly fry them for a minute or two and remove.
- Add the panch phoron. Allow to splutter.
- Put in the chopped onions and chilli and sauté for a minute.
- Add the potato cubes, mix well, put in the prawns, add turmeric, chilli powder and salt, add some water, cover and cook on a medium flame till the prawns are done and the potatoes are nicely cooked. The dish should be almost dry.
- Drizzle some mustard oil and remove.
- Serve Chingri Macher Baati Chorchori with steaming hot rice.
Notes
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