Mocha Chingri is one of those Bengali specialties that needs meticulously preparing a banana blossom. I can remember my fingers stained black when I first learned to clean one, and how well it had paid off when one took the first bite. Lightly fried prawns, small chunks of potatoes and the slight bitterness of the mocha render a fragrant and dry dish. It requires little from its cook, merely good mustard oil and unhurried fingers.
Recipe Snapshot:
- Mocha Chingri is a traditional Bengali dish.
- I use any variety of chingri in this recipe.
- It tastes slightly sweet, savory and earthy.
- With 40 minutes for preparation, 10 minutes for marination and 20 minutes for cooking, I need about 1 hour 10 minutes to finish this dish.
- I serve it hot along with steamed rice, roti, paratha, pulao, naan, or bread.
- You can try chingri malai curry, macher jhol, shorshe chingri, and doi maach as alternative dishes.
The Ingredients:
- Banana Blossoms – 1 piece (chopped, cleaned, and then boiled for 8 to 10 minutes with salt and turmeric until just tender)
- Prawns – 200 gm (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 Tsp
- Red Chili Powder – half Tbsp
- Garam Masala – 1 Tbsp
- Coriander Powder – 1 Tbsp
- Cumin Powder – 1 Tbsp
- Bay Leaf – 1 piece
- Dry Red Chilies – 2 pieces
- Cumin Seeds – 1 Tsp
- Mustard Oil – 3 Tbsp
- Ghee – 1 Tbsp (unsalted butter works, though the aroma will differ)
- Salt – as required
- Water as much as required
How to Make Mocha Chingri (Step by Step Images)?
1. First, marinate the prawns with salt and ¼ tsp of turmeric and leave it for 10 minutes.
2. Light 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 & ¼ tsp of turmeric. Fry the potatoes and set them aside.
(Pro tip: Heat mustard oil until it smokes lightly. This removes the raw smell.)
4. Next, fry the prawns in the same oil lightly and set them aside.
(Pro tip: Cook the prawns until they turn slightly golden and curl into a loose “C”, or else they will be rubbery in the end).
5. Add some more oil to the pan, and then add the cumin, bay leaf, and dry chilies. 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 1 tbsp of water, and then add all the powdered spices such as ¼ tsp of turmeric, chili powder, coriander powder, and cumin powder. Add a pinch of salt.
9. Add the prawns to the masala and stir well.
10. Include the banana blossom and cook it for 5 minutes, adding ¼ tsp of turmeric & 2 tbsp of water.
11. Add a pinch of salt and cover it with a lid for 10 minutes.
12. Finally, add the garam masala and ghee.
(Pro tip: Let it rest for five minutes. This will allow the flavors to settle and the masala cling better.)
13. Mocha Chingri is ready.
Simple Recipe Twists
- I sometimes skip potato and make this dish only with chingri maach.
- I have noticed that river prawns taste sweeter in this dish.
- I add freshly grated coconut at times. It gives my dish a unique taste and also reduces the chili heat.
- When cooking without seafood, I use dal bora instead.
- When I experimented with a teaspoon of Kasundi stirred into the masala, it brought a different tang.
Mocha Chingri Recipe Pro Tips for Mistakes
Q: My potatoes break in Step 3. Why?
A: Always cut potatoes into small uniform cubes. While frying, stir them only when you see a light golden crust.
Q: What to do if the dish is not dry?
A: Let it cook on high heat without the lid. Stir continuously.
Q: The dish was too salty. Any fix?
A: Yes. Add a few more fried potato cubes in Step 11 to balance the saltiness.
Q: Can I use the chopped banana blossoms even if they turn dark while cleaning?
A: It may happen. When it does, I soak them in water with a teaspoon of turmeric and then boil. It always turns out pale.
Q: The onions burn too rapidly in Step 6. Any tips?
A: Reduce the heat and add a few drops of water.
Recipe Card:
Mocha Chingri (Banana Blossoms with Prawns)
Ingredients
- Banana Blossoms – 1 piece chopped, cleaned, and then boiled for 8 to 10 minutes with salt and turmeric until just tender
- Prawns – 200 gm 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 Tsp
- Red Chili Powder – half Tbsp
- Garam Masala – 1 Tbsp
- Coriander Powder – 1 Tbsp
- Cumin Powder – 1 Tbsp
- Bay Leaf – 1 piece
- Dry Red Chilies – 2 pieces
- Cumin Seeds – 1 Tsp
- Mustard Oil – 3 Tbsp
- Ghee – 1 Tbsp unsalted butter works, though the aroma will differ
- Salt – as required
- Water as much as required
Instructions
- First, marinate the prawns with salt and ¼ tsp of turmeric and leave it for 10 minutes.
- Light the clay stove or gas stove, and heat the kadai or wok.
- Add some oil to the wok and heat it. Then, add the chopped potatoes, salt & ¼ tsp of turmeric. Fry the potatoes and set them aside. (Pro tip: Heat mustard oil until it smokes lightly. This removes the raw smell.)
- Next, fry the prawns in the same oil lightly and set them aside. (Pro tip: Cook the prawns until they turn slightly golden and curl into a loose "C", or else they will be rubbery in the end).
- Add some more oil to the pan, and then add the cumin, bay leaf, and dry chilies. Let them fry.
- Add the chopped onion and fry until it turns light brown.
- Now, add the ginger and garlic paste, and stir it well to eliminate the raw smell.
- Add 1 tbsp of water, and then add all the powdered spices such as ¼ tsp of turmeric, chili powder, coriander powder, and cumin powder. Add a pinch of salt.
- Add the prawns to the masala and stir well.
- Include the banana blossom and cook it for 5 minutes, adding ¼ tsp of turmeric & 2 tbsp of water.
- Add a pinch of salt and cover it with a lid for 10 minutes.
- Finally, add the garam masala and ghee. (Pro tip: Let it rest for five minutes. This will allow the flavors to settle and the masala cling better.)
- Mocha Chingri is ready.
