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Saturday, August 27, 2011

Chingri Bhape (Steamed prawn with mustard and coconut sauce)

Another authentic bong dish and contains the hallmark mustard paste. This is Bengal cuisine at it finest.


What all you need

  1. Medium size prawns-10-12 pieces
  2. Grated fresh coconut-1/2 cup
    You can substitute with frozen fresh coconut from the store as well. If you use desiccated coconut you’ll be severely punished by a disgusting smell and taste.
  3. Mustard seed-2 tbsp
  4. Mustard oil-2-3 tbsp
  5. Turmeric 1/2 tsp
  6. Green chilli- 4-5
  7. Salt

You need a container like a steel tiffin box which can be used for steaming in the pressure cooker.


The way my ma used to make it.

  1. Clean and devein the prawns properly.
  2. Now make a very smooth paste of the coconut , mustard and a small green chili by slowly adding water. Ma was very careful about adding the water because she wanted the paste to be really thick.
  3. Now mix salt, turmeric powder and mustard oil into the paste and mix it with the prawns.
  4. Transfer it into the container which you can steam.
  5. Put water in bottom of the pressure cooker and keep the box inside it.
  6. Once the pressure is built up wait for 1-2 mins and put off the stove
  7. Wait until the steam escapes. Take out the box , open it.
  8. Garnish with green chilies and 1spoon of mustard oil.
  9. Serve with steaming hot rice.


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