Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chingri mach bata (prawn chutney). One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
#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 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.
Chingri Mach Bata (Prawn Chutney) is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Chingri Mach Bata (Prawn Chutney) is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chingri mach bata (prawn chutney) using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Chingri Mach Bata (Prawn Chutney):
- Prepare 1 cup prawns, deveined, washed & rinsed
- Make ready 2 tbsp. fresh grated coconut
- Get 2 tbsp. mustard oil
- Take 2 green chilies
- Get 1 dry red chili
- Prepare 8-10 garlic cloves
- Get 3 tbsp. coriander roots, chopped
- Get 1/2 tsp. nigella seeds (kalonji)
- Take 1/4 tsp. asafoetida
- Take 1 onion, chopped
- Make ready to taste salt
- Get 1/2 tsp. turmeric powder
- Prepare 1 tbsp. coriander leaves, chopped
- Make ready 1 tsp. mustard oil to garnish
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. Nothing complicated about this prawn recipe and the outcome. Undoubtedly, Chingri Macher Malai Curry or Chingri Malai Curry is among one of my favourite Bengali dishes.
Instructions to make Chingri Mach Bata (Prawn Chutney):
- 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.
A curry cooked with Chingri Mach (a common Bengali There are traditional dishes where shrimps are cooked with bottle gourd (lau chingri) or cabbage (badhakopir ghonto chingri mach diye). 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. Chingri Malaikari is a signature Bengali Prawn curry prepared with Coconut Milk.
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