Chingri Bhapa is a popular Bengali dish that features prawns (chingri) marinated with mustard paste and other spices, then steam-cooked (bhapa) to perfection. Here’s a detailed recipe for Chingri Bhapa:
Chingri Bhapa Recipe:
Ingredients:
- 500 grams prawns (cleaned and deveined)
- 2 tablespoons yellow mustard seeds
- 1 tablespoon black mustard seeds
- 1 teaspoon poppy seeds (khus khus)
- 4-5 green chilies (adjust according to spice preference)
- 1/2 cup grated coconut
- 1 tablespoon mustard oil
- 1 tablespoon yogurt (optional)
- Salt to taste
- 1 teaspoon turmeric powder
- Banana leaves for wrapping (if available) or aluminum foil
Instructions:
- Prepare Mustard Paste:
- Soak yellow mustard seeds, black mustard seeds, and poppy seeds in water for at least 2-3 hours. Grind them into a smooth paste along with green chilies and grated coconut. You can add a little water if needed.
- Marinate Prawns:
- In a bowl, mix the prawns with the mustard paste, mustard oil, yogurt (if using), turmeric powder, and salt. Ensure that the prawns are well coated with the marinade. Let it marinate for at least 30 minutes to allow the flavors to infuse.
- Prepare Banana Leaves or Foil:
- If you’re using banana leaves, cut them into squares and quickly pass them over an open flame to make them pliable. This helps in wrapping the prawns securely. If using foil, cut into squares.
- Wrap and Steam:
- Place a portion of the marinated prawns on a piece of banana leaf or foil. Wrap it securely into a parcel. Repeat for the remaining prawns.
- Steam the wrapped parcels for about 15-20 minutes until the prawns are cooked through.
- Serve:
- Carefully open the banana leaf or foil parcels. Serve the Chingri Bhapa hot with steamed rice.
- Optional Step:
- You can give a “Bhapa” touch by adding a tempering of mustard oil, mustard seeds, and green chilies on top just before serving.
Chingri Bhapa is a delightful Bengali delicacy that brings together the unique flavors of mustard and prawns. The steaming process helps the prawns absorb the flavors of the mustard paste, creating a delicious and aromatic dish. Enjoy this traditional Bengali preparation with steamed rice for a complete meal.
