Chingri in Bengali means Prawn. Bhapa means steamed. Not only prawns but paneer can be steamed and vegetable can be steamed in such way even in Bengal chicken and various other fishes are steamed and one very favorite dish of all Bengalis. You can try it out with other oils but if you want to get the traditional taste of Bengal then do use mustard oil as the pungency of mustard oil gives a special kick to your taste bud . Try and I am sure you all will love it. Enjoy Chingri Bhapa.
Preparation Time : 15 minutes Cooking Time : 10 to 12 minutes Serves : 4 Ingredients : 12 to 16 jambo prawns 1 tbsp mustard paste 1 tbsp poppy seed paste 3 tbsp coconut paste 1 tbsp yogurt 1 tsp cashew paste 1 tsp green chilly paste or to taste 4 to 6 whole green chilly ¼ tsp sugar ( optional) a pinch of garam masala (optional) 6 tbsp mustard oil salt to tasteClean and devein the prawns. Keep aside. In a bowl take mustard paste, poppy seed paste, coconut paste , yogurt, cashew paste , salt sugar if using and mustard oil. Mix all the paste together well. Now marinate the prawn and whole green chilies with this mixed paste. Keep aside for 5 minutes. Then steam the mixture for 10 minutes or till done. Once done sprinkle little garam masala and drizzle little mustard oil ( this is optional but if you want traditional authentic taste then don’t miss it) it gives a special zing. Serve with hot with steamed rice.