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Thursday, September 26, 2019

Chingri Bhorta | Prawn Bharta

Today I am here with a Bangladeshi bhorta preparation called Chingri Bhorta or Prawn Bhorta. I prefer using Mustard Oil in all my Bhorta preparations. It kinds of gives that extra kick.
This nation is known for its love for fish, Bangladesh has some wonderful vegetarian dishes as well as non-veg dishes. Bhorta is perhaps the simplest ultimate comfort food of Bangladesh.

 Bhorta / Bharta can be made with vegetables, leafy vegetables, fish, dry fish or chicken. Basically, the star ingredient may be partially cooked or steamed and simply mashed by hand. The point to remember is no water is used, in fact, the flavor comes from the pungent lemon flavor which we add at the last, sharpness of chili, sweetness from onions brings out the earthy flavor of Bhorta. 


1 cup Prawns, deshelled and deveined
2 red Onion, large chunks
4-5 Dry red chilies (adjust to your taste palate)
9-10 Garlic cloves
1 inch Ginger, chopped
2 Green chilies, chopped
6-7 drops of Lemon juice
1/4 tsp Turmeric
2 tbsp Mustard oil
Salt to taste

Sprinkle some salt and turmeric over prawn and in the meanwhile heat mustard oil in a pan. Once the oil is nicely heated till smoking point, fry the dry red chilies until they turn dark brown. Remove from pan and save it for later use.

 Add chopped garlic in the same oil and saute the minced garlic for few seconds only. Add ginger, green chilies, onion and add a little salt to it. Cook until the onion is soft and translucent. 

 Keep aside the onion mixture and in the remaining oil fry the prawns on medium heat for 5 minutes. Prawns should be cooked properly, if required do a taste test. Let all cool down to reach room temperature and transfer the prawns, onion mixture and add some salt to a blender jar. Mix everything together till you get a smooth consistency. Transfer to a small bowl and add a few drops of lemon and add a small amount of mustard oil and crush the fried dry red chilies. Serve in your desired shape with rice.  


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