You could think of a 100 ways of making prawns but I bet a good “baati chocchori” will always be on the list of Top 10 bengali comfort foods.
This low-maintenance preparation of prawns lets you get sheepishly away with very easily with a burst of taste in your mouth asking for more. The tender potato wedges, the heat of green chillies and the comforting prawn stew goes so well with steamed rice and makes for a perfect lunch while you’re prepping for your next meeting or getting your office work done.
Ingredients:
1. Paanchphoron: 1 tsp
2. Prawns: 300 gms
3. Onions: 1 nos. (Finely chopped)
4. Tomatoes: 1 nos. (Finely chopped)
5. Coriander leaves: A bunch (finely chopped)
8. Salt to taste
9. Mustard oil
10. Potatoes: 1 nos (Cut into wedges)
11. Green chillies: 4 nos. (Slit from between)
12. Turmeric: 2 tsp
13. Red chilli powder: 2 tsp
Recipe:
1. In a wide pressure cooker, drop in the onions, potatoes and prawns and fry until golden.
2. Add the tomatoes cook until they soften and appear mushy.
3. Add the turmeric and red chilli powder and mix well. Add salt.
4. Add warm water and mix everything together.
5. Seal the pressure cooker for 2-3 whistles or until done.
(Alternate option: You can also adhere to the same process in a kadhai, transfer everything to a bowl and place the bowl in a pressure cooker or wide kadhai and let it cook covered without the whistle for 10 mins. I usually follow this process but the first one is quicker)
6. Add chopped coriander leaves and enjoy with steamed rice!
Ranna Baati 