Bati chocchori is one of those old world Bengali recipes that feels both humble and deeply satisfying. The word bati refers to a small bowl and chocchori is a type of lightly spiced curry where ingredients are slow cooked together without stirring too much. When prawns are added to the classic version, this dish becomes even more rich and flavourful while still staying true to its simple roots.
Bati chocchori with prawn brings together the boldness of mustard, the sweetness of prawns and the heartiness of potatoes in one comforting bowl. Unlike elaborate curries or restaurant style dishes, this one does not need much oil or many spices. The key is in the slow cooking and the use of fresh ingredients. The sharpness of mustard is balanced by green chillies and a drizzle of mustard oil while the prawns melt into the dish and release a mild oceanic sweetness.
This is a dish that celebrates minimalism. It is cooked with patience and meant to be enjoyed quietly with plain rice, a squeeze of lime and maybe a slice of raw onion. Let us make this beautiful Bengali comfort food in five simple steps.
Step 1: Clean and marinate the prawns
Take about 300 grams of medium sized prawns. Clean them thoroughly by removing the shell and deveining them properly. Wash well and pat dry. Marinate the prawns with a pinch of salt and a little turmeric. Set them aside for ten to fifteen minutes while you prepare the rest of the ingredients. This step helps keep the prawns soft and adds a layer of flavour.
Step 2: Make the mustard paste
Soak one tablespoon of black mustard seeds and one tablespoon of yellow mustard seeds in warm water for fifteen minutes. Drain the water and grind them into a smooth paste using two green chillies and a small pinch of salt. Add a few drops of mustard oil and just enough water to blend it smoothly. Make sure the paste is thick and not watery. This fresh mustard paste is the heart of the dish.
Step 3: Prepare the vegetables and layer the pot
Peel and cut two medium potatoes into thick wedges. You can also use vegetables like eggplant or ridge gourd if you like. In a wide flat pan or kadai, place the marinated prawns and the potato slices. Pour the mustard paste over them. Add a pinch of turmeric, salt to taste and two or three slit green chillies. Drizzle two tablespoons of raw mustard oil on top. Mix everything lightly just to coat the pieces without breaking the prawns.
Step 4: Cover and cook gently on low heat
Cover the pan tightly with a lid. Cook on a low flame for twenty five to thirty minutes. Avoid opening the lid too often. The prawns and vegetables will release water and cook in their own juices. Stir gently only once or twice during cooking to make sure the bottom is not burning. You can add a splash of water if it becomes too dry but the final texture should be soft and moist, not gravy like.
Step 5: Rest before serving with hot rice
Once everything is cooked and the oil begins to release from the mustard paste, turn off the flame. Let the dish rest for five to seven minutes with the lid on. This helps the flavours settle. Serve hot with plain rice and a squeeze of lemon. If you like a little crunch, serve it with a side of crispy papad or fried chillies.
Bati chocchori with prawn is the kind of dish that brings a taste of home to the table. It is unpretentious yet deeply flavourful. The mustard paste, mustard oil and slow cooking technique give it a unique place in Bengali cuisine. With very little effort and no complicated process, you can enjoy a wholesome and soulful meal that stays with you long after the last bite. It is perfect for quiet afternoons or when you crave a warm bowl of something simple and honest.
