Step-by-Step Guide to Prepare Favorite Chingri Mach Bata (Prawn Chutney)

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Before you jump to Chingri Mach Bata (Prawn Chutney) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.

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Probably the food is not quite as good when cooked in the microwave, but it will save you money to use it over your oven. Perhaps the realization that an oven makes use of 75% more energy will encourage you to use the microwave more. Countertop appliances can boil water or even steam vegetables more quickly than your stove, and use a lot less electricity. Many men and women mistakenly believe that doing the dishes by hand uses less energy than a dishwasher. Especially if you ensure that the dishwasher is full before starting a cycle. Don't dry the dishes by using heat, use the cool dry or air dry functions to increase the money you save.

The kitchen alone gives you many small methods by which energy and money can be saved. It is quite easy to live green, all things considered. A lot of it is merely making use of common sense.

We hope you got benefit from reading it, now let's go back to chingri mach bata (prawn chutney) recipe. You can cook chingri mach bata (prawn chutney) using 14 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Chingri Mach Bata (Prawn Chutney):

1. Get 1 cup of prawns, deveined, washed & rinsed.
2. Use 2 tbsp. of fresh grated coconut.
3. Take 2 tbsp. of mustard oil.
4. Get 2 of green chilies.
5. You need 1 of dry red chili.
6. Use 8-10 of garlic cloves.
7. Use 3 tbsp. of coriander roots, chopped.
8. You need 1/2 tsp. of nigella seeds (kalonji).
9. Use 1/4 tsp. of asafoetida.
10. Use 1 of onion, chopped.
11. Provide to taste of salt.
12. You need 1/2 tsp. of turmeric powder.
13. Take 1 tbsp. of coriander leaves, chopped.
14. Provide 1 tsp. of mustard oil to garnish.

Instructions to make Chingri Mach Bata (Prawn Chutney):

1. 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..
2. 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..
3. Then grind along with the roasted coconut, coriander stem & little water to a smooth paste. Keep aside..
4. Heat remaining oil & temper with nigella seeds and asafoetida. Add the onion and stir fry till light brown..
5. Add the ground paste, salt to taste & turmeric powder..
6. Saute on a low flame till it turns dry & all the moisture has evaporated..
7. When done, switch off the flame and add coriander leaves..
8. Serve with hot steamed rice and a drizzle of some mustard oil..

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