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15 November, 2017

The lazy cook’s version of Bhapa Chingri/Steamed Prawns

Posted in : Bengali cuisine, Indian, Main Course on by : admin Tags:

I believe prawns and shrimps are one of the easiest things to cook. They are done in a ziffy and taste incredible, that is if you happen to be a seafood lover like me.  Baked, broiled, fried, cooked in a curry, they are so versatile. There is a plethora of Indian prawn recipes, but the one I have chosen today is definitely a favorite. ‘Chingri’ or prawns are traditional favorites in Bengali cuisine.  They are cooked in so many different ways! Stir fried with seasonal vegetables, cooked in luscious curries like the ‘Malaikari’ ( creamy coconut prawn curry) or steamed with Mustard as in the ‘Shorshe Bhapa’ and so many more. My recipe today is a take on the traditional Bhapa, which of course is a reference to the cooking method involved, steaming. I have opted for a stove top method, so you do not even have to bother heating up the oven.  I have tweaked the ingredients a little, reducing the amount of mustard used, resulting in a less spicier. more sweeter flavor profile.  This light, oil free curry tastes best with plain steamed rice and makes for a most fulfilling meal. I do hope you like it.

The lazy cook's version of Bhapa Chingri/Steamed Prawns
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Prawns steamed in a mustard, yogurt, coconut sauce.
Ingredients
  • Prawns : 15 medium
  • Yellow mustard seeds : 1.5 tbsp
  • Onion : 1 small chopped
  • Ginger : ½ " chopped
  • Turmeric powder : 1 tsp
  • Red chilli powder : ½ tsp
  • Yogurt : 3 tbsp
  • Coconut cream : 2 tbsp
  • Green chillies : 3 deseeded
  • Lime juice : 1 tsp
  • Sugar : a pinch
  • Salt to taste
  • Fresh coriander to garnish
Instructions
  1. Clean, devein and wash prawns. Marinate them with a little salt, turmeric, red chilli powder, ½ tsp lime juice. Keep aside for 15 mins.
  2. In a blender , grind together mustard seeds, onion, ginger and 1 green chilli,
  3. Remove to a bowl, whisk in yogurt, coconut cream, turmeric, red chilli powder, salt and sugar.
  4. Remove prawns from marinade and add to the curry mix.
  5. Grease a bowl with a little mustard oil, pour in the prawn mixture.
  6. Add 2 green chillies and seal the bowl with a double layer of aluminium foil.
  7. Heat water in a large pan, till it reaches boiling stage.
  8. Reduce heat to medium, carefully lower the bowl into the simmering water.
  9. Cook for 15 mins. Once done, remove from water and stand for 5-6 mins.
  10. Uncover, drizzle over some lime juice and garnish with coriander.
  11. Serve hot with rice

 

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