Chingri Mach Bata (Prawn Chutney).
Hello everybody, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, chingri mach bata (prawn chutney). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Chingri Mach Bata (Prawn Chutney) is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They're nice and they look fantastic. Chingri Mach Bata (Prawn Chutney) is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. 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):
- {Make ready of prawns, deveined, washed & rinsed.
- {Make ready of fresh grated coconut.
- {Make ready of mustard oil.
- {Get of green chilies.
- {Prepare of dry red chili.
- {Get of garlic cloves.
- {Prepare of coriander roots, chopped.
- {Take of nigella seeds (kalonji).
- {Get of asafoetida.
- {Get of onion, chopped.
- {Make ready of salt.
- {Make ready of turmeric powder.
- {Take of coriander leaves, chopped.
- {Take of mustard oil to garnish.
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..
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