Traditional Bengali Chingri Bati Chorchori Recipe:
Chingri Bati Chorchori welcomes you to the luminosity of Bengal’s culinary tapestry,a vibrant mosaic of flavors. This prawn curry, a harmonious dance of juicy prawns in a melodious harmony of tomato-onion, captures the simplicity and the richness of Bengali cuisine. Today, we take the journey together, uncovering the time honored recipes behind this mouth-watering meal.
Instruction:
4-5
servings15
minutes30
minutes350
kcalEnjoy the wonderful world of Bengali food with our Chingri Bati Chorchori. Bengal Prawn Curry This timeless curry is a harmonious blend of flavors and spices, presenting a journey to the very heart of Bengal on your plate.
Ingredients
500 g medium prawns (cleaned, de-shelled, de-veined)
1 large potato, diced
1 large tomato, chopped
1 medium onion, sliced
2-3 green chilies, chopped (adjust to spice preference)
1-inch ginger, grated
2-3 cloves garlic, minced
1 tsp turmeric powder
1 tsp red chili powder
1/2 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp garam masala
2 tbsp mustard oil
Salt to taste
Chopped cilantro (for garnish)
Directions
- For Marination:
Coat prawns with turmeric powder, ½ tsp salt, and a touch of lemon juice.
Let the prawns marinate for 15 minutes to absorb the flavors. - For the base:
Heat mustard oil in a pan.
Add cumin seeds and let them crackle.
Add the onion slices and sauté until translucent
Then add ginger, garlic, and green chilies to the pan and Sauté until aromatic.
Afterward, add chopped tomatoes and cook until soft and mushy. - For Curry:
Add red chili powder, cumin powder, coriander powder, and garam masala.
Cook for another minute to let the spices infuse with paste.
Then add the vegetables,pour some water and season with salt.
Let boil them for 10 minutes.
Add the marinated prawns and gently stir.
Cook for 5-7 minutes until they become opaque and pink in color.
Do not overcook the curry; the prawns will become chewy. - For Garnishing and Serveing:
Sprinkle chopped cilantro immediately after turning off the flame.
Enjoy Chingri Bati Chorchori with steamed rice or paratha and watch the flavors come alive.
Tips:
- Add a spoonful of ghee or coconut milk while simmering the broth to improve taste.
- Modify the amount of chili to have according to the preferred level of spice.
- Modify the amount of chili to have according to the preferred level of spice.
- Add a smoky touch by tempering oil with black mustard seeds and kalonji before adding onions.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.