5 from 1 vote

Mocha Chingri is a delectable Bengali delicacy that combines two key ingredients: mocha (banana blossoms) and chingri (prawns).

It is a unique and flavorful dish that showcases the rich culinary heritage of Bengal.

Mocha, or banana blossoms, are the edible flowers of the banana tree. They have a unique taste and texture, with a slightly bitter and tangy flavor.

In Mocha Chingri, the banana blossoms are cleaned, prepared, and cooked to perfection.

Table of Contents

Key Takeaways:

Mocha Chingri is a Bengali delicacy made with banana blossoms (mocha) and prawns (chingri), offering a unique and flavorful dish.

Banana blossoms have a slightly bitter and tangy taste, while prawns add a sweet and succulent element to the dish.
Properly preparing the banana blossoms and cooking the prawns just right are crucial for a delicious Mocha Chingri.
Pro tips include using tempering the spices for added flavor, and adjusting the spice level to personal preference.

Mocha Chingri can be served with steamed rice, roti or paratha, pulao, naan or bread, depending on personal preference.

The Ingredients:

Banana Blossoms – 1 piece (chopped, cleaned, and then half boiled)

Prawns – 200 gms (cut and cleaned)
Potato – 1 piece (Peeled and cut into small cubes)
Onion – 2 pieces (chopped)

Ginger Garlic Paste – 2 Tbsp (pasted with 2 green chili)
Green Chili – 2 pieces (used in ginger garlic paste)
Turmeric Powder – 1 Tbsp

Red Chili Powder – half Tbsp
Garam Masala – 1 Tbsp
Coriander Powder – 1 Tbsp

Cumin Powder – 1 Tbsp
Bay Leaf – 1 piece
Dry Red Chilis– 2 pieces

Cumin Seeds – 1 Tbsp
Mustard Oil – 3 Tbsp
Ghee – 1 Tbsp

Salt – as required

How to Make Mocha Chingri (Step by Step Images)?

1. First, marinate the prawns with salt and turmeric and leave it for 10 minutes.

2. Lighten the clay stove or gas stove, and heat the kadai or wok.

3. Add some oil to the wok and heat it. Then, add the chopped potatoes, salt & turmeric. Fry the potatoes and set them aside.

4. Next, fry the prawns in the same oil, but be careful not to overcook them. Fry them lightly and set them aside.

5. Add some more oil to the pan, and then add the cumin, bay leaf, and dry chilis. Let them fry.

6. Add the chopped onion and fry until it turns light brown.

7. Now, add the ginger and garlic paste, and stir it well to eliminate the raw smell.

8. Add a small amount of water, and then add all the powdered spices such as turmeric, chili powder, coriander powder, and cumin powder. Add a pinch of salt.

9. Add the prawns to the masala gravy and stir well.

10. Include the banana blossom and cook it for 5 minutes, adding turmeric & some water.

11. Add a pinch of salt and cover it with a lid for 10 minutes.

12. Finally, add the garam masala and ghee.

13. Mocha Chingri is ready and transfer it into a bowl.

Pro Tips for Cooking Mocha Chingri

Here are some pro tips to keep in mind when cooking Mocha Chingri:

Preparing the Banana Blossoms: Banana blossoms need to be properly prepared before cooking. After removing the outer layers, soak the blossoms in water with a little bit of salt and turmeric to prevent discoloration. Then, finely chop the blossoms and remove any hard stamen or petals. Rinse them thoroughly to remove any excess bitterness.

Tamarind Pulp for Balance (OPTIONAL): To balance the flavors in Mocha Chingri, consider adding a small amount of tamarind pulp. This will provide a subtle tanginess that complements the sweetness of the prawns and the unique taste of the banana blossoms.

Tempering the Spices: For added flavor, temper the spices before adding the banana blossoms and prawns. Heat oil in a pan and add whole spices like bay leaves, cumin seeds, and dried red chilis. Let them release their aromas before proceeding with the recipe. This step will infuse the dish with an extra layer of fragrance.

Properly Cooking the Prawns: Ensure that the prawns are cooked just right to avoid overcooking or making them rubbery. Add the prawns to the dish at the appropriate time, depending on their size and the cooking duration required. Overcooked prawns can compromise the texture and taste of the dish.

Balancing the Texture: Mocha Chingri should have a balance of soft and tender banana blossoms and succulent prawns. To achieve this, ensure that the banana blossoms are cooked until they are tender but not mushy. Similarly, the prawns should be cooked until they are just done and still retain their juiciness.

Adjusting Spice Level: Mocha Chingri can be made as per your preferred spice level. Adjust the amount of red chili powder or green chilies according to your taste preferences. Remember to taste the dish as you cook and make any necessary adjustments to achieve the desired level of spiciness.

Garnish with Fresh Herbs (OPTIONAL): Just before serving, garnish the Mocha Chingri with freshly chopped coriander leaves (cilantro) or mint leaves. This will add a fresh and vibrant element to the dish, enhancing its overall appeal.

Remember, practice and experimentation will help you perfect your Mocha Chingri recipe according to your personal taste preferences. Enjoy the process and savor the flavors of this delightful Bengali dish!

What to Serve with Mocha Chingri?

Here are some options to consider when serving Mocha Chingri:

Steamed Rice: The most common and traditional choice is to serve Mocha Chingri with steamed white rice. The plainness of the rice complements the bold flavors of the dish and allows you to fully enjoy the Mocha Chingri.

Roti or Paratha: If you prefer bread-based options, you can serve Mocha Chingri with roti or paratha, which are Indian bread varieties. Their soft and slightly crispy texture can be a delightful combination with the flavorsome dish.

Pulao: Another option is to serve Mocha Chingri with fragrant pulao. The aromatic rice dish, made with spices and sometimes mixed vegetables, provides a flavorful and balanced accompaniment to the Mocha Chingri.

Naan or Bread: If you enjoy the combination of bread with curries, you can serve Mocha Chingri with naan, which is a soft and fluffy Indian bread. Alternatively, you can also opt for crusty bread or dinner rolls to soak up the delicious gravy.

Feel free to experiment and choose the options that complement and enhance your enjoyment of Mocha Chingri.

How Does Mocha Chingri Taste?

Mocha Chingri has a distinct and delicious flavor profile. The combination of banana blossoms (mocha) and prawns (chingri) creates a unique taste that is both savory and slightly tangy.

The banana blossoms contribute a mildly bitter and tangy flavor to the dish. When cooked properly, they become tender and impart a pleasant vegetal taste. The blossoms also have a slightly fibrous texture, adding a delicate chewiness to each bite.

The prawns, on the other hand, bring a subtle sweetness and succulence to Mocha Chingri. They blend harmoniously with the banana blossoms, creating a well-balanced flavor combination.

The spices and seasonings used in Mocha Chingri further enhance its taste. Traditional Bengali spices like turmeric, cumin, coriander, and red chili powder add depth and complexity to the dish.

The spices are skillfully balanced to create a flavorful and aromatic gravy that coats the banana blossoms and prawns.

Overall, Mocha Chingri has a rich and satisfying taste. It offers a delightful blend of flavors from the earthiness of the banana blossoms to the sweetness of the prawns, all infused with the aromatic spices.

The dish has a unique character that showcases the culinary diversity and mastery of Bengali cuisine.

Mocha Chingri Alternatives

If you’re looking for alternatives to Mocha Chingri, here are a few options you can consider:

Chingri Malai Curry: This is a popular Bengali dish made with prawns cooked in a creamy coconut milk-based gravy. It has a rich and mildly sweet flavor that pairs well with steamed rice or naan bread.

Macher Jhol: Macher Jhol is a traditional Bengali fish curry that can be made with various types of fish, such as rohu, katla, or hilsa. It is typically prepared in a light and flavorful gravy with spices like turmeric, cumin, and ginger. It is served with steamed rice and often includes vegetables like potatoes and eggplant.

Shorshe Chingri: Shorshe Chingri is a dish where prawns are cooked in a mustard-based sauce. The mustard paste provides a pungent and tangy flavor that complements the sweetness of the prawns. It is commonly enjoyed with steamed rice or pulao.

Doi Maach: Doi Maach is a popular Bengali fish curry prepared with fish, such as rohu or catfish, cooked in a yogurt-based gravy. The yogurt adds a creamy and tangy taste to the dish, which is balanced with spices like turmeric, cumin, and red chili powder. It is usually served with steamed rice or pulao.

These alternatives provide a variety of flavors and preparations that showcase the versatility of Bengali cuisine. You can choose the one that suits your taste preferences and ingredients availability.

Recipe Card:

Conclusion

Mocha Chingri is a flavorful Bengali dish that combines banana blossoms (mocha) and prawns (chingri) in a delicious and unique way.

The dish offers a balance of tangy and savory flavors, with the banana blossoms adding a slightly bitter and tangy taste, while the prawns bring a subtle sweetness.

Combined with aromatic spices, Mocha Chingri creates a delightful culinary experience.