Discover the magic of Bhapa Chingri, a classic Bengali dish that brings together the deliciousness of steamed prawns. Coated in a mix of mustard, coconut, and yogurt, these prawns soak up incredible flavors as they steam away.
Imagine juicy prawns, tender and full of Bengali goodness. With a touch of mustard oil and spices, this dish is an easy and delightful way to enjoy the taste of Bengal.
Garnish with fresh coriander and serve with rice – Bhapa Chingri is an uncomplicated, tasty, Bengali delight. It’s a dish that speaks the language of simple joy in every bite.
Bhapa Chingri Recipe
Embark on a culinary journey with our Bhapa Chingri recipe, a quintessential Bengali delicacy that celebrates the exquisite taste of steamed prawns. Marinated in a harmonious blend of mustard paste, coconut, and yogurt, these succulent prawns are elevated to a realm of unparalleled flavor.As they steam to perfection, the kitchen is filled with the aroma of mustard oil and spices, creating a dish that beautifully balances tradition and innovation. The result is tender, juicy prawns that boast the unique Bengali charm.Garnished with fresh coriander leaves, Bhapa Chingri is a delightful showcase of Bengali culinary finesse. Served with steamed rice, this dish is not just a meal but a cultural experience, inviting you to savor the rich tapestry of Bengali flavors in every bite.
Ingredients
- 500 g, large Prawns cleaned and deveined
- 3 tablespoons Mustard paste
- 3 tablespoons Coconut paste
- 2 tablespoons Yogurt
- 1/2 tablespoon Turmeric powder
- 1/2 teaspoon (adjust to taste) Red chili powder
- 2-3 Green chilies finely chopped
- 2 tablespoons Mustard oil
- to taste Salt
- Fresh coriander leaves for garnishing
Instructions
Preparing Marinade
- In a bowl, combine mustard paste, coconut paste, yogurt, turmeric powder, red chili powder, chopped green chilies, mustard oil, and salt. Mix well to form a smooth marinade.
Marinating Prawns
- Clean and devein the prawns, leaving the tails intact. Pat them dry with a paper towel.
- Coat the prawns thoroughly with the prepared marinade, ensuring they are well covered. Allow them to marinate for at least 30 minutes to an hour.
Steaming Bhapa Chingri
- Preheat your steamer or set up a makeshift steamer.
- Arrange the marinated prawns in a flat, heatproof dish, ensuring they are evenly spaced. Cover the dish with aluminum foil or a tight-fitting lid.
- Steam the prawns for approximately 15-20 minutes or until they are cooked through. The prawns should be opaque and tender.
Finishing Touch
- Once steamed, drizzle a bit of mustard oil on top for extra flavor. Garnish with fresh coriander leaves.
Serve
- Bhapa Chingri is traditionally served with steamed rice. Enjoy the succulent and flavorful steamed prawns with the distinctive taste of mustard and coconut.
Tips and Information
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