How to Prepare Perfect Chingri Mach Bata (Prawn Chutney)

Hello everyone, I hope you are having a good day today. Today I will show you how to make a special dish, a step by step guide to make homemade chingri mah bat (shrimp chutney). One of my favorites. This time I'll make it a little special. It smells and it will look great.

Let's face it, cooking is not a priority in the life of every man, woman or child on earth. In fact, people have also made cooking a priority in their lives. This means we often end up eating e-foods and formula packets instead of spending time and effort preparing healthy meals for our families and personal enjoyment.

The same goes for food, as we often refer to your package of soup, macaroni and cheese, or other similar item rather than our creative efforts to create a quick, easy, and delicious meal. You will see many thoughts in this article, and we hope that these ideas will help you complete the gastronomic journey, which at one time or another most of us do not look at ourselves, but at the new. . all things for yourself.

There are tons of books and magazines to fill with recipes that encourage healthy cooking and eating habits. If you love to cook, you are not short of recipes that you can check out on the go. It's great that you can incorporate healthy cooking into your cooking routine, whether you're cooking at home or not.

The taste of Chingri Mach Bata (Shrimp Chutney) is influenced by many factors, from the type of ingredients, choice of fresh ingredients, slicing skills, to how it is cooked and served. Don't worry if you want to make a delicious Chingri Mach Bata (shrimp chutney) at home, because if you know the trick, this dish can be used as an extra treat.

As for the number of servings to make Chingri Mach Bata (shrimp chutney), it is 2-3 servings. So make sure this serving is enough to feed you and your loving family.

To start this recipe, we first need to prepare a few ingredients. You can make Chingri Mach Bata (Shrimp Tatni) with 14 ingredients and 8 steps. This is how you prepare it.

#new - Today I gave a recipe for a local Bengali dish that is slowly disappearing from cookbooks. Chingri Mach Bata or Bengali Prawn Chutney is a traditional dish that has its roots in the heart and soul of Bengali cuisine. In fact, it has been a part of Bengali cuisine for generations. It is less common today, being found mainly only within West Bengal and Bangladesh. This dish is made with small shrimp, garlic, green chili, and grated onion. However, I also added coconut and cilantro to it. Unrefined mustard oil can be added to the final product to spice up this paste/chutney. It is mainly eaten as a side dish with hot steamed rice. In Bangladesh, this dish is known as "Bhorta" and "Kucho Chingri" (small prawns) is traditionally used. but it can be done by conventional measures. This recipe has been on my wish list for a long time. I've only heard of it through family stories and cooking shows, but never tried it. Little is known about the current generation. So, to revive a lost culinary art, I decided to give this recipe a try. My Bengali instincts must speak, but this dish was out of this world after all.

Key Ingredients and Spices Get Chingri Mach Bata (Shrimp Chutney):

1. 1 cup shrimp, dried, washed and shelled
2. 2 tablespoons freshly grated coconut
3. 2 tablespoons mustard oil
4. 2 green peppers
5. 1 dried red pepper
6. 8-10 cloves of garlic
7. 3 tablespoons coriander roots, chopped
8. 1/2 teaspoon nigella seeds (kalonji)
9. 1/4 teaspoon asafetida
10. 1 chopped onion
11. salt to taste
12. 1/2 teaspoon turmeric
13. 1 tablespoon coriander leaves, chopped
14. 1 teaspoon of mustard oil to decorate

Steps needed to make chingri mah bata (spicy shrimp sauce).

1. Marinate the prawns with a pinch of salt and turmeric powder for 10 minutes. Heat a pan and toast the coconut until lightly golden. Put that aside.
2. Heat 1 tbsp. oil in the same pan and sauté the red bell pepper, green bell pepper, and garlic until lightly browned. Add the marinated prawns and fry until lightly browned. Let cool.
3. Then mash it with toasted coconut, coriander stems, and a little water to make a smooth paste. Put that aside.
4. Heat the rest of the oil and add the nigella seeds and asafetida. Add onion and sauté until lightly browned.
5. Add the chopped pasta, salt to taste and turmeric powder.
6. Cook over low heat until dry and all moisture has evaporated.
7. Once cooked, turn off the heat and add the coriander leaves.
8. Serve with hot rice and a drizzle of mustard oil.

It is those small steps you take towards the goal of preparing a balanced diet for your family that will be much more important than any big leap. Before you know it, you'll find that you have more energy and feel much better than you thought before you changed your eating habits. However, if that's not enough to lift your spirits, you can find an excuse to buy new clothes after dropping a size or two.

Therefore, this will be supplemented by this special step-by-step guide to making the award-winning Chingri Mach Bata (Shrimp Spicy Sauce). Thanks so much for reading. You will surely do it at home. There will be interesting dishes in homemade recipes. Don't forget to save this page in your browser and share it with your family, friends and colleagues. Thanks again for reading. Start cooking!