Chingrir Bati Chorchori Bengali Recipe
Chingri Macher Bati Chorchori - delicious Chingri Mach (Prawns) cooked with potatoes and simple spices. Chingrir Bati Chorchori goes well with steamed rice and mushur dal.
Servings: 3
Calories: 248kcal
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
* Panch Phoron is a Bengali 5-spice mix of nigella seeds, black mustard seeds, fenugreek seeds, fennel seeds and cumin seeds.
* 1-2 tsp of mustard paste can also be mixed in to the dish to give it a more authentic flavour.