How to make Bhapa Chingri (Steamed prawns) -
Prawns cooked in coconut milk and mustard paste.
This recipe is contributed by Member nivedita .
Main Ingredients : Prawn (small) , Coconut milk (नारियल का दूध)
Cuisine : Bengali
Course : Main Course Seafood
You can also find more Main Course Seafood recipes like Pan Seared Fish with Soy Sauce Prawn Curry - SK Khazana Rahu Kalia Rohu fish in white gravy
Bhapa Chingri (Steamed prawns) Recipe Card
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Bhapa Chingri (Steamed prawns) Recipe
Prawn (small) shelled and deveined 600 grams
Coconut milk 3/4 cup
Mustard paste 2 tablespoon
Salt to taste
Turmeric powder 1 teaspoon
Mustard oil
Green chilli chopped 2
Method
Step 1
Heat coconut milk and mustard paste in a non-stick kadai.
Step 2
Add salt, turmeric powder and mustard oil. Mix well.
Step 3
Add prawns and green chillies. Mix again, cover and cook on medium heat till prawns are done. Garnish with green chillies and serve hot with steamed rice.
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