How to make Bhapa Chingri - 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 Recipe Card

Bhapa Chingri
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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.

For more recipes related to Bhapa Chingri checkout Grilled Prawns With Rice, Prawn Masala. You can also find more Main Course Seafood recipes like Prawn Dry Roast, Kerala Fish Curry, Coconut Rawas, Prawn Lasagne.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Spicy

Ingredients for Bhapa Chingri Recipe

  • 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

Method

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.