Bhapa Chingri Bhapa is for steamed in Bengali and this is a very popular dish from Bengal. By Sanjeev Kapoor 17 Nov 2015 in Recipes Course New Update Main Ingredients Jumbo prawns, Scraped coconut Cuisine Bengali Course Main Course Seafood Prep Time 11-15 minutes Cook time 26-30 minutes Serve 4 Taste Spicy Level of Cooking Difficult Others Non Veg Ingredients list for Bhapa Chingri 600 grams Jumbo prawns 1/4 cup Scraped coconut 2 teaspoons Mustard paste 1/2 teaspoon Turmeric powder to taste Green chillies finely chopped to taste Salt 1/4 teaspoon Sugar 2 tablespoons Mustard oil 2 tablespoons Fresh cream Method Devein the prawns and keep the heads and tail intact. Grind the coconut with water to a fine paste. 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. Add the prawns and mix well. Remove and pour the prawns with the mixture in a stainless steel tiffin box. Keep the box in a pan. Fill the pan to the half quantity of the box. Lower the heat and cook for thirty minutes. Remove and rest for ten minutes.Serve with steamed rice. #Green chillies #Jumbo prawns #Salt #Scraped coconut Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article