Chingri Mach dea Mochar Ghonto (Banana Blossom Curry with Shrimps)


Niramish Mochar Ghanto’ is a famous traditional recipe from Bong kitchen which is a uniquely Bengali preparation from the banana flower, that I have shared in my earlier post. This is a non–vegetarian variation of that recipe. ‘Chingri Mach dea Mochar Ghonto’ (Banana Blossom Curry with Shrimps) is also a delicacy of Bengali cuisine and much loved in my family.


In our home we all love to eat both vegetarian and non vegetarian version of ‘Mochar Ghonto’ (banana blossom curry). Peeling the banana blossom is little tricky, laborious and time consuming but the end result is a lip smacking dish. I often cook different dishes from ‘mocha’ like ‘Mochar Paturi‘, ‘Mochar Chop‘, ‘Mochar Chop‘, ‘Mochar Niramish Kofta Curry‘, ‘Mochar Kofta Curry‘ etc. which I’ll be posting very soon.




  • 1 ½ cups Banana Flower – (Boiled and chopped)
  • 15 – 16 pcs Shrimp
  • 1 (Medium Sized-Diced) Potato
  • ½ Cumin Seeds – tea spoon
  • 1 Dry Whole Chillie
  • 2 Bay leaves
  • ¾ tsp Cumin Powder
  • ½ tsp Coriander Powder
  • ¼ tsp Red Chillie Powder
  • 3 – 4 Green Chillies
  • 1 ½ Tbsps Onion Paste
  • 1 tsp Ginger Paste
  • 1 tsp Turmeric Powder
  • ½ tsp Garam Masala Powder
  • 2 tsps Ghee or Clarified Butter
  • 4 – 5 Tbsps Mustard Oil
  • 1 tsp Sugar
  • to taste Salt – According


  1. Smear some turmeric powder and salt to the shrimps. Heat 2 Tbsp of oil in a pan and fry the shrimps and keep them aside.
  2. Add 1 Tbsp of oil and fry the potatoes and keep them aside.
  3. In the same pan, add the cumin seeds, dry whole chillie and bay leaves, and once the cumin seeds start to splutter, add onion paste, ginger paste and fry for few seconds then add the boiled mocha.
  4. Add turmeric powder and salt, cover the pan with a lid, and allow it to cook for 10 minutes on a slow flame.
  5. Add cumin, coriander, turmeric and red chili powder and mix them well.
  6. Add the fried potatoes and fried shrimps and a little water (if required). Cook till all the ingredients are soft and the water has dried out.
  7. Also add a spoon of sugar to taste. Adjust salt.
  8. Finally, add the garam masala powder and ghee. Mix well.
  9. Transfer it on a bowl and serve with steamed rice.


~ Pull out the outer dark purple petal like leaves layer by layer. The florets are inside each of these purple petals. The flowers are in a row attached to each other. In each floret/flower, you will find a stiff string in the middle with a tiny white head and also a small plastic like white cover around it. These are not edible and need to be removed from all the florets/flowers.

~ When peeling the mocha, apply some cooking oil/mustard oil to your hands to prevent the sticky juices of the mocha from staining your hands or else you can follow the way I do i.e. boiling the florets adding a little turmeric and salt before chopping.



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