Bhapa Chingri ( Steamed Prawns)

This is a traditional Bengali recipe, from eastern India. This is one of those rare dishes which you will never find in Indian restaurants specially in the UK, infact it is hard to find this dish even in restaurants in other parts of India except West Bengal (Kolkata).

I stole this recipe from my mom but I added my own flavor to it as always.

Ingredients:

Tiger or King Prawns (500 grams)
Mustard Oil ( 2 Tbs)
Mustard Paste ( 2 Tbs)
Poppy seed paste (1 Tbs)
Coconut Creme ( 3 Tbs)
Ginger Paste ( 1 Tbs)
Fresh green cillies (2 )
Cinamon sticks (1)
Turmeric paste/powder (1 tsp)
Red chilly powder/ paste (1/4 tsp)

  • Peel and wash the prawns
  • Put the rest of the ingredients in a grinder and make a creamy smooth paste
  • Add the prawn to the scauce in a air tight microwaveable container
  • Place that container on top of a bigger container which is filled with water 
  • Then place the whole thing in the microwave and put it on timer for 10 mins
Your steamed prawns or bhapa chingri is ready to be served with boiled rice.
Advertisements

2 Comments Add yours

  1. wow have to try this

    1. shrimoyee says:

      Thanks 🙂 Do let me know if you do! It’s a very simple but delicious dish!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s