Sanjeev Kapoor

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Bhapa Chingri  Recipe

Bhapa is for steamed in Bengali and this is a very popular dish from Bengal.

This recipe is contributed by Member madhulika roychowdhury.

Preparation Time : 11-15 minutes

Cooking time : 26-30 minutes

Servings : 4

Bhapa Chingri

Main Ingredients

Jumbo prawns , Scraped coconut




Main Course_Seafood

Level Of Cooking



  • Jumbo prawns
    600 grams
  • Scraped coconut
    1/4 cup
  • Mustard paste
    2 teaspoons
  • Turmeric powder
    1/2 teaspoon
  • Green chillies finely chopped
    to taste
  • Salt
    to taste
  • Sugar
    1/4 teaspoon
  • Mustard oil
    2 tablespoons
  • Fresh cream
    2 tablespoons


Step 1

Devein the prawns and keep the heads and tail intact. Grind the coconut with water to a fine paste.

Step 2

Bring one forth cup water to boil in a non-stick pan. Add mustard paste, turmeric powder, green chillies, salt, sugar, mustard oil, cream and coconut and mix well.

Step 3

Add the prawns and mix well. Remove and pour the prawns with the mixture in a stainless steel tiffin box.

Step 4

Keep the box in a pan. Fill the pan to the half quantity of the box. Lower the heat and cook for thirty minutes.

Step 5

Remove and rest for ten minutes.Serve with steamed rice.

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