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Prawns Steamed in a Mustard Sauce | Shorshe Chingri Bhapa | Steamed Prawns Recipe | চিংড়ি ভাপা

Bhapa Chingri aka Steamed Prawns is a traditional & authentic Bengali Prawns recipe typically cooked in a closed tiffin box. The word ‘Chingri Bhapa’ stands for ‘Steamed Prawns’. In this particular form of cooking the prawns are initially marinated in sorse-posto paste (mustard-poppy seeds paste) and then placed in a tiffin box to be steamed in a hot bubbling water.

A very ancient and traditional recipe of Bengal, ‘Chingri Bhapa’ will surely make you smack your lips and lick your fingers clean. So lets get going with today’s finger licking scrumptious Steamed Prawns recipe.

Ingredients:

ItemsQuantity
Prawns (roughly peeled, cleaned and deveined)250 grams
Black Mustard Seeds (Sorse)1 tbsp
Yellow Mustard Seeds (Sorse)1 tbsp
Poppy Seeds (Posto)1 tbsp
Whisked Curd/Yogurt4 tbsp
Green Chilies (slit)4 (for paste) + 3 (in marination)
Mustard Oil 3 tbsp
Turmeric Powder2 tsp
Salt2 tsp / As Per Taste
*tbsp-tablespoon;tsp-teaspoon*

Preparation & Marination:

  • In a blender jar, add 4 green chilies, black mustard seeds, yellow mustard seeds & poppy seeds. Coarse grind, add 5-6 tbsp water and blend into fine smooth paste.
  • In a mixing jar, add prawns, prepared Sorse-Posto paste (Mustard-Poppy seeds Paste), whisked curd, mustard oil, slit green chilies 3, sprinkle turmeric powder and salt. Mix all the ingredients with the prawns & Coat well. Set aside 15 minutes to marinate.

The quality of the paste shouldn’t be too thin or tight. It should be smooth & fine in texture

How To Cook:

Step 1 : In a steel tiffin box place the marinated prawns. Close the box with a lid, seal tightly so no water seeps in.

Step 2 : In a shallow wok, pour 500 ml water, place the tiffin box in the middle , make sure the water do not go over the height of the container.

Step 3 : Cover the pan & Steam for around 20-25 minutes over medium flame. Once done, turn off the flame, and let it rest for 10 minutes with its lid on.

Step 4 : Serve hot with pplain white rice.

Prawns Steamed in a Mustard Sauce | Shorshe Chingri Bhapa

A very quick and easy recipe that you must try at home, one bite of this traditional Shorshe Chingri Bhapa will surely remind you of Bengal! If you liked our ‘Weekend Special’ recipe on ‘Prawns Steamed in a Mustard Sauce | Shorshe Chingri Bhapa’ do like, share, comment and subscribe to my blog and to our new Youtube Chanel – BonGappétit for many more such exclusively, authentic and delicious food recipes at your homes comfort. Stay Safe, Stay Healthy!

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