Bhapa Shorshe Chingri (Steamed Mustard Prawns - Bengali Style)

Name: Bhapa Shorshe Chingri (Steamed Mustard Prawns - Bengali Style)
Cuisine: Indian
Ingredients: 5-6 large prawns; 2 tbsp. mustard seeds, soaked for 20 minutes; 1-2 green chilies; to taste salt; 1/4 tsp. turmeric powder; 1 tbsp. mustard oil; 1 tbsp. fresh coconut, grated; 1 tsp. yoghurt; 1 tbsp. coriander leaves

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Diwalidelights - To add to a Diwali dinner menu here is a traditional Bengali delicacy where prawns are steam cooked in a mustard-coconut gravy. Mustard oil is used for an authentic taste and flavour. It is best relished with plain steamed rice.

Bethica Das @kitchen_flavours

Saved

Ingredients

5-6large prawns
2 tbsp.mustard seeds, soaked for 20 minutes
1-2green chilies
to tastesalt
1/4 tsp.turmeric powder
1 tbsp.mustard oil
1 tbsp.fresh coconut, grated
1 tsp.yoghurt
1 tbsp.coriander leaves

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Steps

1

Grind the mustard, chilies, turmeric powder and coconut to a smooth paste. In a bowl, mix the paste along with the prawns, mustard oil, salt, yoghurt and coriander leaves.
2

Transfer it to a steel container with a lid. Pour some water in the pressure cook and place the closed steel container over it
3

Steam cook without the vent for 15-20 minutes (10 minutes on high flame and the remaining on low flame). Serve on a bed of hot steamed rice.