Chingri Macher Bati Charchari
Prawns steamed in a bowl with mustard, coconut, and oil.
About this dish
Bati Charchari is a traditional Bengali technique where all ingredients are mixed in a 'bati' (metal bowl) and steamed or slow-cooked without much stirring. This prawn version is a hallmark of time-saving yet sophisticated cooking, relying on the synergy of mustard and coconut. It creates a thick, clingy sauce that coats the prawns, capturing every drop of their natural sweetness.
Ingredients
The Seafood
- 400g Medium-sized Prawns, deveined and cleaned (tails on)
- 1/2 tsp Turmeric powder
- 1/2 tsp Salt
The Mustard Paste
- 2 tbsp Black mustard seeds
- 1 tbsp Yellow mustard seeds
- 3 Green chilies
- 1/4 tsp Salt
- 2 tbsp Grated fresh coconut
For the Mix
- 3 tbsp Mustard oil
- 1/2 tsp Nigella seeds (Kalo Jeera)
- 2 Green chilies, slit
- 1/2 tsp Sugar
- 1/4 cup Water
Method
- 1
Preparing the prawns
Toss the cleaned prawns with salt and turmeric. Set aside for 10 minutes. Use fresh prawns if possible, as frozen ones release too much water and can ruin the 'charchari' consistency.
- 2
Making the mustard paste
Soak the mustard seeds in warm water for 15 minutes, then grind them with green chilies, coconut, and a pinch of salt into a very smooth paste. The salt prevents the mustard from turning bitter during grinding.
- 3
Mixing in the Bati
In a heavy-bottomed steel bowl or a small kadhai, combine the prawns, mustard paste, mustard oil, nigella seeds, sugar, and slit green chilies. Mix gently with your hand to ensure every prawn is well-coated.
- 4
Setting the consistency
Add 1/4 cup of water to the bowl. The liquid should just barely cover the prawns; this is a 'charchari', so it should not be a runny gravy but a thick, reduced sauce.
- 5
Sealing the flavors
Cover the bowl tightly with a lid or aluminum foil. If using a kadhai, ensure the lid is snug to prevent steam from escaping, which is essential for the prawns to cook in their own juices.
- 6
The slow steam
Place the bowl on a very low flame. Alternatively, place the bowl inside a larger steamer. Cook for 10-12 minutes. Prawns cook very quickly; overcooking will make them rubbery and tough.
- 7
Checking for doneness
Open the lid carefully. The prawns should be opaque and pink, and the mustard sauce should have thickened and started releasing oil. The aroma of raw mustard oil and pungent seeds should be dominant.
- 8
The final reduction
If there is too much liquid, cook uncovered for 2 minutes on medium heat until the sauce clings to the prawns. Give it one gentle stir, taking care not to break the prawns.
- 9
Resting
Drizzle an extra teaspoon of raw mustard oil on top and cover for 2 minutes before serving. This final 'raw' addition is the secret to an authentic Bengali finish.
Notes & variations
- Black mustard seeds are more pungent; use only yellow seeds for a milder flavor.
- Do not skip the coconut; it balances the heat of the mustard.
- For a smoky flavor, you can wrap the mixture in banana leaves and steam it.
- Store in an airtight container for up to 24 hours; reheat gently by steaming.
Serve with
Hot Steamed Basmati or Gobindobhog rice.
Cook's note
Adding a pinch of salt while grinding mustard seeds is the most effective way to prevent bitterness.