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CHINGRI MAACH'ER BATI CHORCHORI

Bengali chorchoris are vegetable dishes that get an extra dash of flavour from fish and seafood. Satarupa Bhattacharya shares the recipe for a family favourite that harvests the intense flavour of prawns
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Ingredients
  

  • 1 kg prawn or shrimp
  • 1 small onion sliced or diced as per taste
  • 2 medium sized potatoes sliced
  • 5 –7 green sliced chillies
  • 1/4 tsp turmeric
  • Salt to taste
  • 3 –4 tbsp mustard oil
  • 1 cup of water
  • Pinch of kuti-mirch or red chilli powder optional

Instructions
 

  • Remove all scales of the prawns or shrimps and wash it well. Marinate the prawns with a pinch of turmeric and a little salt.
  • Heat mustard oil in a deep pan. When hot, add the chopped onion and sauté it on low heat.
  • As the onion begins to turn brown, add the chopped potatoes. Mix everything. Add turmeric, kuti-mirch, and salt and mix some more.
  • Once it looks a little cooked, place the marinated prawns in the pan and stir. Add sliced green chillies. Stir slowly, and add water.
  • Cover with a lid and let the preparation cook for 5–6 minutes.
  • If the dish has come to a slight boil, mix well, add a little mustard oil, and cover for another 3-5 minutes. Chingri maach'er bati chorchori is ready when it comes to a slight boil again.