Chingri Bhapa
Prawns coated in a ground mustard and green chilli paste and steamed in their own moisture — a sharp, pungent Bengali preparation where the mustard heat is front and centre.
Cuisines
Bengali
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 25 min
Total: 45 min
2-3 servings
Ingredients
| 300 grams | fresh prawns, cleaned and deveined |
| 1 cup | grated coconut |
| 3 tablespoons | mustard seeds |
| 2 tablespoons | poppy seeds |
| 4 tablespoons | mustard oil |
| 2 pieces | green chilies |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | salt |
| — | banana leaves or aluminum foil for wrapping |
Instructions
- 1 Soak the mustard seeds and poppy seeds in water for 15 minutes.
- 2 Drain and grind the soaked seeds with green chilies into a smooth paste.
- 3 In a bowl, mix the ground paste with grated coconut, mustard oil, turmeric powder, and salt.
- 4 Add the cleaned prawns to the mixture and coat them well.
- 5 Cut banana leaves into large pieces and lightly wilt them over an open flame to make them pliable.
- 6 Place a portion of the prawn mixture onto each banana leaf piece and fold to make a secure parcel. Alternatively, use aluminum foil.
- 7 Steam the parcels in a steamer or a large pot with a lid for about 20 minutes.
- 8 Remove from heat and let it rest for a few minutes before serving.
Tips
For an authentic taste, use fresh mustard oil and adjust the number of green chilies to your spice preference.