Home » Recipe » Recipes by Cuisine » Bengali recipe » Chingri Mach Diye Mulor Ghonto
Mulo Chingri by Foodies hut

Chingri Mach Diye Mulor Ghonto

by Shyamali Sinha

Chingri Mach Diye Mulor Ghonto( Radish cooked with Prawn) is a simple side dish recipe, loaded with flavour! In Bengali Chingri Mach means Prawn,  Mulo means Radish. So you understood that Prawn and Radish are the two main ingredients in this recipe.

Chingri Machh Diye Mulor Ghonto

It’s a cold rainy day here in Melbourne. It is the last week of May, and then it will be officially Winter.   As I grew up in Calcutta, a tropical city of India where Winter used to arrive max to the max for a week or two!  

Though it’s been more than six years, I am living here in Melbourne with my family, and I still struggle to adjust with Melbourne winter.

When I used to live in Calcutta, Winter had a festive charm. That time winter means the last month of the year; Winter means Christmas, Picnic and new year celebration. But in Australia, Winter starts in the middle of the year, in June. Winter means small days and long nights. All I love to do during winter months are to cook and enjoy warm, delicious food, snuggle myself in a warm blanket and enjoy my favourite Netflix series ” The Chef’s Table”!

Looking at the warm food on the TV screen, that also makes me hungry and inspire me to cook something deliciously comforting!

About “Ghonto”?

Ghonto is a mishmash kind of dish, made with a different type of veggies but not entirely smashed. The vegetables should hold a texture!   It is a well-liked side dish in Bengali cuisine, and this is a regular visitor in everyday Bengali Lunch menu.

Ghonto usually made from a variety of seasonal produces, such as Mochar Ghonto, Badhakopir Ghonto, Lau Chingri Ghonto.

Mulo Chingri by Foodies hut

Typical Ingredients for Ghonto!

The interesting part is that all Ghonto recipe uses almost the same species but taste different.

Whole spices:  Cumin seeds, bay leaf usually used for tempering.

Ground Spices:Cumin powder , Turmeric powder, red chilli powder.

Ginger paste :  This in a key ingredient in Bengali vegetarian recipes.

Gorom Moshla or Bengali  Gaaram Masala: Either use whole Bengali gorom moshla for tempering the oil or sprinkle Garam masala powder to finish up the dish.

These are common flavouring agent in most of the Ghonto recipes.

 Veg and Non -veg Ghonto

Almost all Ghonto recipe has one veg and nonveg version.

We Bengali love our fish! While we use fish pieces to make gravy dishes, small fish, fish head,  fishbone known as Kanta, use in Ghonto, Chorchori, Chyenchra! ( Will explain all the dish name while I will share the recipes)

Prawn considered fish in Bengali cooking!
Yes, in Bengal, we consider prawns as fish! So we say Chigrimach!

Chingri Mach Diye Mulor Ghonto is a winter delicacy in my maternal house!

Chingri Machh Diye Mulor Ghonto with rice

What   you Need to make Chingri Mach Diye Mulor Ghonto

Prawns– For this recipe, use small prawns. Earlier it used to be a time-consuming recipe. First, you need to clean the shrimps or prawns;  but I like to buy cleaned and shelled prawn from my local market or supermarket. I know it is a little bit pricier than the unclean one. But then I can save some time! So the choice is yours!

White Radish-  you need to grate the Radish by your hands. Now thanks to technology, you can use a food processor and, it takes hardly five minutes to grate or shred one kg White radish!

Indian Pantry staple spices-

Whole spices – Cumin seeds( Jeera) Bay leaf ( Tej Pata)

Ground spices – Cumin Powder ( Jeera Guro), Ginger paste, Garam masala, Salt, sugar.

Oil you can use vegetable oil, but  Mustard oil is my personal favourite for Bengali recipes.

Meal Ideas

Like any other cuisines, with a little bit of planning and pre-work, you can put together a Bengali meal for your weekdays’ lunch or weeknights dinner.

An everyday  Bengali meal consist,  Rice, Dal, one or two side dishes,  One main dish( usually fish), Chutney.

My Mantra is “Cook once and eats twice.” I try to come up with the combination of the recipes with a variety of colour, flavour, texture and make-ahead dishes.

Chingri Machh Diye Mulor Ghonto in a meal

Recipe: 2/300

Chingri Machh Diye Mulor Ghonto

Chingri Mach Diye Mulor Ghonto

Author: Shyamali Sinha
Course: Main Course
Cuisine: Bengali
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings : 4
Print Pin Rate this Recipe
Chingri Mach Diye Mulor Ghonto ( Radish cooked with Prawn) is a simple side dish in bengali cuisine, loaded with flavour!


  • 850 gm White Rdishes
  • 250 gm Prawn - small
  • ½ tsp Cumin seeds
  • 2 small Bay leaves
  • 1 tsp Cumin powder - or ground cumin
  • ½ tsp Red Chilli powder - you can add more
  • ½ tsp Turmeric powder
  • ½ tsp Ginger paste
  • Salt - to taste
  • 1 tsp Sugar - you can add less
  • ½ tsp Garam Masala
  • 1 tsp Ghee
  • 3 tbsp Mustard Oil


  • Peel the skin of the Radish, wash and then grate them.
  • Clean and de-shelled the Prawns.
  • In a bowl, marinate the prawns with ½ tsp turmeric powder and salt.
  • In a small bowl, add cumin powder, chilli powder, ginger paste and a couple of spoon of water to make a paste.
  • Take water in a saucepan, add some salt and bring it to boil.
  • Add grated Radish into the salted water and blanch just for 2-3 minutes. Transfer it on a sieve and rinse with cold water. Squeeze all excess water.
  • Heat oil in your cooking pan, make sure the oil is smoky hot, reduce the heat to low and fry the prawns over medium heat. It won't take more than 3-4 minutes.
  • Then remove the prawns from the oil.
  • Add cumin seeds in the remaining oil, when they start crackling, add bay leaves.
  • Add grated radish, salt to taste, turmeric powder. Over medium heat cook for a couple of minutes. You will see the colour and the texture of the radish start changing.
  • At this point, add the spice paste, if required, add a little bit of water. Over high heat cook for a minute, then reduce the heat to medium, cover with a lid and cook for 3-4 minutes, or until the raw smell of the spices removed.
  • Then add fried prawns, give a good mix, cover and cook for another 3-4 minutes.
  • Add sugar, garam masala powder and ghee, give a good mix. Increase the heat to high, and cook for another 2-3 minutes.
  • Turn off the heat, cover the dish with a lid and give 10 to 15 minutes resting time before serve.

Recipe Notes

  1. Enjoy Chingri Mach Diye Mulor Ghonto with steamed rice.
  2. You can finely grate the radish your own with a Grater or use the food processor with a shredder.
  3. Buy cleaned de-shelled prawn from supermarket to save some time.
Keyword: chingri, Chingri Machh Diye Mulor Ghonto, ghonto, mulo
Share your experience on InstagramTag us at @foodieshut or mention #foodieshut !

Read more about my 300 recipes challenge here.

Leave a Comment

Do you like this recipe? You can provide your rating here:

You may also like

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More