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.

Main Ingredients : Jumbo prawns(जम्बो प्रॉन्स), Scraped coconut(कसा हुआ नारियल)

Cuisine : Bengali

Course : Main Course_Seafood

Bhapa Chingri

Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

You can also find more Main Course_Seafood recipes like Fish in Foil, Lemon Steamed Fish, Pan Fried Basa with Sweetened Pineapple Sauce, Fish Moilee. Or try out these recipes from Bengali like Bhog, Khejurer Sandesh, Macher Kochuri, Mishti Alurpuli.

Bhapa Chingri Recipe - how to make Bhapa Chingri


Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : High


  • 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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