**Prawn Bati Chorchori** is a traditional Bengali dish where prawns are cooked in a mix of vegetables and spices in a "bati" (bowl) in a slow-cooked method. Here’s a simple recipe to try:
### Ingredients:
- 250 grams medium-sized prawns (cleaned and deveined)
- 1 large onion (thinly sliced)
- 1 medium-sized tomato (chopped)
- 1 medium-sized potato (cut into small cubes)
- 1 medium-sized brinjal/eggplant (cut into small cubes)
- 2-3 green chilies (slit)
- 1 teaspoon mustard seeds
- 1 teaspoon poppy seeds (optional)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon mustard oil (or any oil you prefer)
- Salt to taste
- Fresh coriander leaves for garnish (optional)
### Instructions:
1. **Prepare the mustard-poppy paste** (optional step):
- Soak 1 tsp mustard seeds and 1 tsp poppy seeds in water for 10-15 minutes. Then grind them into a smooth paste with a little water. Set aside.
2. **Marinate the prawns**:
- Rub the prawns with a little salt and turmeric powder. Set aside for 10-15 minutes.
3. **Prepare the vegetables**:
- Cut the potatoes, brinjal, and tomato as mentioned. Set aside.
4. **Layer the ingredients**:
- In a heatproof bowl or "bati", add the marinated prawns.
- Add the sliced onions, chopped tomato, potato, and brinjal.
- Add the slit green chilies.
- Add the mustard-poppy seed paste if using.
- Sprinkle the turmeric powder, red chili powder, and salt.
5. **Drizzle oil**:
- Pour about 1 teaspoon of mustard oil over the mixture.
6. **Cook the bati chorchori**:
- You can either steam the dish in a steamer for about 20-25 minutes or place the bowl in a deep pan with a lid and cook it over low heat until the vegetables are soft and the prawns are cooked through. If using a pressure cooker, cook for 1-2 whistles.
7. **Garnish and serve**:
- Once done, check for seasoning and adjust salt if needed.
- Garnish with fresh coriander leaves (optional).
Serve **Prawn Bati Chorchori** hot with steamed rice.
Enjoy your flavorful Bengali dish!
No comments:
Post a Comment