Chingri Macher Bati Chorchori is a classic Bengali dish where prawns and potatoes are simmered with a mix of ingredients. Chingrir Bati Chorchori is a simple and easy prawn curry recipe and requires minimal effort.
Prawns contain omega-3 fatty acids and are rich in selenium and Vitamin B12. Prawns protect against cancer, prevent Alzheimer’s disease and help maintain good cardiovascular health.
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.
Bengali Chingri Macher Bati Chorchori:
Juicy, home-style prawn curry is so good and easy. 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 are searching for more authentic prawn recipes, then do try out Prawn Posto Recipe.
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.
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