Chingri Bhapa or Steamed Prawns in Coconut Mustard Paste

Name: Chingri Bhapa or Steamed Prawns in Coconut Mustard Paste
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 250 gms medium prawns; 2 tbsp black mustard paste; 1/2 cup coconut scraped; 2 tbsp curd; 5-6 green and red chillies; 3-4 tbsp mustard oil; To taste salt; 1/2 tsp turmeric powder; 1/4 th tsp red chilli powder

Kumkum Chatterjee @cook_12055532

#tech1
Chingri Bhapa is an authentic recipe of prawns steamed in a spicy mix of coconut and mustard gravy and the powerful pungent flavour of mustard oil will leave your tastebuds tingling.This is a traditional Bengali recipe of steamed prawns which can be prepared in stove top,instant pot,microwave oven or pressure cooked.Here it is steamed in stove top in a tiffin box.Serve chingri bhapa with steaming hot rice in lunch or dinner.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

3 servings

250 gmsmedium prawns
2 tbspblack mustard paste
1/2 cupcoconut scraped
2 tbspcurd
5-6green and red chillies
3-4 tbspmustard oil
To tastesalt
1/2 tspturmeric powder
1/4 th tsp red chilli powder

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Steps

30 minutes

1

Marinate prawns with a little salt and set aside for a few minutes. Meanwhile, soak mustard seeds with warm water for 10 minutes and make a paste of it with 2 green chilies, little water and curd. Scrape coconut.Mix coconut and the ground paste. Add this to the prawns. Add mustard oil, salt, turmeric and red chilli powder. Mix all and pour entire content in a tiffin box. Add chillies.
2

Heat 2 cups water in a wok. When the water comes to a boil, place carefully the tiffin box in it. Close the lid and check that water does not enter it. Cover and steam for 20 to 25 minutes in medium flame. Check whether prawns are done. Drizzle 2 tsp mustard oil when prawns are done. The raw fragrance of mustard oil is the added zing to leave your tastebuds tingling. Serve hot with steaming hot rice. Never overcook prawns as they may get chewy.