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chingrimachh

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

Prawns Paturi | Chingri Paturi with Bottle Gourd Leaf in Mustard Paste (Bengali Recipe)

Chingri Machher Paturi aka Prawns Paturi is a traditional authentic bengali recipe steamed in a bottle gourd leaf (lau pata) with a splash of mustard oil. The prawns are initially marinated in sorse-posto paste (mustard-poppy seeds paste). The word 'Paturi' derives from the Bengali word ”Pata” meaning leaf. In this particular form of cooking the ingredients are wrapped in leaves and cooked in steam or by roasting the parcel on the griddle. A very ancient and traditional form of cooking in Bengal. Fish Paturi is a very famous type of cuisine in Bengal and thus today's recipe is all about making Prawns Paturi using bottle gourd leaf, you may also use banana leaf, certainly, lau pata (bottle gourd leaf) taste much sweeter and sumptuous than banana leaf, also you the pros of using bottle gourd leaf rather is that you can literally devour the entire Prawns Paturi without leaving a trace on your plate but with banana leaf you can't do the same. So lets get going with today's finger licking scrumptious Prawns Paturi recipe.
Prawns Paturi | Chingri Paturi with Bottle Gourd Leaf in Mustard Paste (Bengali Recipe)