Aloo Chingri Macher Jhal literally translates into Potatoes and Prawns cooked in Mustard Seeds gravy. It is quick, just like any other seafood recipe which means it comes together in no time and makes an amazingly delicately flavoured chingri maach recipe (prawn recipe).
Prawns are quite popular in traditional Bengali cuisine and you will often find it in various forms like kucho chingri recipe or other chingri macher recipe combined with seasonal veggies like bottle gourd (lau), ridge gourd (jhinge) or the ever versatile potatoes. Here, this alu chingri recipe is an all-year round dish as both potatoea and prawns are available throughout the year.
In this blogpost you will find a detailed recipe that includes a list of ingredients and how to make this delicious alu diye chingri recipe. Below in the recipe card you will find a quick recipe video to help you with this recipe.
Top reasons to try this Aloo diye Chingri Macher Recipe
- Like all other prawn recipes or chingri macher recipes, it comes together in no time. Prawns cook very fast. In fact, if overcooked they tend to become chewy. So this recipe is perfect for a quick weeknight meal
- Perfect seafood recipe who do not want to deal with fishy smell and bones. Prawns are the perfect option for those who are averse to strong flavours
- This is an all-year round recipe that can be made easily at home if you have some prawns, potatoes and mustard seeds on hand
- Rich in protein and good fats
- With a touch of coconut cream, this alu diye chingri recipe can be served on special ocassions to friends and family
How to make Aloo diye kucho Chingri recipe – Ingredients list
- Prawns – I have used Tiger prawns here
- Potatoes
- Mustard Seeds – both Yellow and Black variants
- Coconut Milk
- Nigella Seeds
- Green Chilli
- Salt & Sugar
- Turmeric Powder
- Mustard Oil
Step-by-step instructions for this Shorshe bata diye Alu Chingri macher recipe in Bengali style
- Start by grinding the mustard seeds with salt, turmeric powder, mustard oil and a touch of water into a smooth paste. Keep it aside
- Clean the prawns by devening them and removing the shell
- Peel & slice the Potatoes
- In a pan, heat some oil. Lay the potato slices and fry them till they turn golden on both sides
- Once they are golden and cooked, gather them and push them along the edge of the pan. In the remaining oil, add the nigella seeds and a green chili
- As they splutter, drop the prawns. Give them a few stirs as they turn pinkish and then turn light orange. It means thye are almost cooked
- Quickly pour the prepared mustard seeds paste, coconut milk, salt, sugar and turmeric powder. Give everything a mix and allow it to simmer for 2-3 minutes
- Add water if necessary.
- Turn off the heat and serve with hot and steaming rice
Looking for more easy and delicious Prawn recipes?
We Bengalis simply love Chingri for its versatility and ease of cooking. No wonder it is so often cooked in our kitchen, that it too in so many different forms. I have a bunch of Chingri Macher recipes, some traditional and some fusion prawn recipes. Here’s a list of some of them from my Blog
- Chingri Macher Paturi | Steamed Prawns in Banana Leaf
- Lau Patay Chingri Macher Paturi Recipe
- Daab Chingri Recipe | Prawns cooked in Tender Coconut
- Microwave Bhapa Chingri Recipe | Steamed Prawn Curry
- Crispy Thai Style Prawn Fritters Recipe
Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.
I have over 300+ Bengali Recipes on my Blog which offers a wide variety of dishes including several Bengali fish recipes. Starting from classic and traditional Bengali Ranna Recipes to contemporary Bengali dishes which are more suited to modern-day hectic lifestyles, you will find a wide array of Bengali recipes on my Blog
Aloo Chingri Macher Jhal literally translates into Potatoes and Prawns cooked in Mustard Seeds gravy. It is quick, just like any other seafood recipe which means it comes together in no time and makes an amazingly delicately flavoured chingri maach recipe (prawn recipe).
- 300 gms Prawns – I have used Tiger prawns here
- 2 Potatoes Medium – Sliced
- ½ tsp Black Mustard Seeds
- 1 tbsp Yellow Mustard Seeds
- ½ cup Coconut Milk
- ¼ tsp Nigella Seeds
- 2 nos. Green Chilli
- Salt & Sugar As per taste
- ½ tsp Turmeric Powder
- 1 tbsp Mustard Oil
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Start by grinding the mustard seeds with salt, turmeric powder, mustard oil and a touch of water into a smooth paste. Keep it aside
-
Clean the prawns by devening them and removing the shell
-
Peel & slice the Potatoes
-
In a pan, heat some oil. Lay the potato slices and fry them till they turn golden on both sides
-
Once they are golden and cooked, gather them and push them along the edge of the pan. In the remaining oil, add the nigella seeds and a green chili
-
As they splutter, drop the prawns. Give them a few stirs as they turn pinkish and then turn light orange. It means thye are almost cooked
-
Quickly pour the prepared mustard seeds paste, coconut milk, salt, sugar and turmeric powder. Give everything a mix and allow it to simmer for 2-3 minutes
-
Add water if necessary.
-
Turn off the heat and serve with hot and steaming rice
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