This chingri maach bata recipe is my mom’s grandma’s, who I have heard was the most amazing cook that ever lived. My mom tells me that boro dida would take so much care to make each and every dish that her presence in the kitchen had a very calming effect. She fried red chilies, ground black pepper, and blew air into the coal ovens as if she was frosting a cake. Most of the things my mom makes best, she learned from observing boro dida in the kitchen. She was like a recipe book on slow-motion video play. My mom and I tried to replicate her poise in the kitchen but failed, as you can tell from the recipe stories and highlights on Instagram. But the chingri maach bata tastes as good as boro dida’s, I imagine.
Chingri Maach Bata
- 1 tbsp mustard or vegetable oil
- 8 cloves garlic
- 8 whole dried red chilies
- 1 red onion, large
- 250 grams raw shrimp, deveined
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1/2 tsp onion seeds (kalo jeere)
- salt to taste
- sugar to taste
- 1 tbsp chopped cilantro for garnish optional
- Heat oil in a pan.
- Fry garlic until browned and remove from on to absorbent paper. Next fry red chilies and onions the same way.
- Add salt and turmeric to the shrimps, mix, and fry in the same oil until just cooked. Remove from heat.
- Grind fried shrimps, garlic, red chilies, and onions into a coarse paste.
- Add another drizzle of oil to the same pan. Once heated, add the onion seeds.
- Now add the ground shrimp paste and saute over medium to high heat until browned. Adjust salt and add sugar to taste.
- Garnish with chopped cilantro and serve with steamed rice or with papad as a starter.