Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chingri mach bata (prawn chutney). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Chingri Mach Bata (Prawn Chutney) is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Chingri Mach Bata (Prawn Chutney) is something which I’ve loved my entire life. They’re fine and they look fantastic.
It is a very good substitute for coconut chutney. You can also add coriander leaves or roasted sesame seeds for a change. A tempering of mustard seeds, curry leaves, asafoetida and urad dal is poured over the end product.
To begin with this recipe, we have to prepare a few ingredients. You can cook chingri mach bata (prawn chutney) using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chingri Mach Bata (Prawn Chutney):
- Take 1 cup prawns, deveined, washed & rinsed
- Take 2 tbsp. fresh grated coconut
- Get 2 tbsp. mustard oil
- Prepare 2 green chilies
- Prepare 1 dry red chili
- Take 8-10 garlic cloves
- Take 3 tbsp. coriander roots, chopped
- Get 1/2 tsp. nigella seeds (kalonji)
- Get 1/4 tsp. asafoetida
- Take 1 onion, chopped
- Make ready to taste salt
- Take 1/2 tsp. turmeric powder
- Make ready 1 tbsp. coriander leaves, chopped
- Prepare 1 tsp. mustard oil to garnish
Chingri bhapa is a popular recipe in our Bengali cuisine. Fulkopi diye chingri mach tastes best with tiger prawns. Tiger prawns or bagda chingri is best suited for this dish. And to be honest, like most prawn recipes, this one is too easy to make.
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.
Whenever it came to entertaining guests, prawns are the easiest and safest bet (unless someone is allergic). Kucho meaning tiny , Chingri meaning shrimps, khosha meaning scales and bata meaning mash in Bengali. These tiny white shrimps with scales on are rare commodity even in fish markets of Kolkata, so my dad had to travel half the city to buy the chingri shutki (dried shrimps), all the way from Sealdah market. Chingri macher malai curry is a traditional bengali dish where chingri mach is cooked in coconut milk with garam masalas. In our bengali language chingri maach means prawn or shrimp and malai is commonly known as cream but not that common milk cream, it's coconut's milk cream.
So that is going to wrap this up for this exceptional food chingri mach bata (prawn chutney) recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
