"Chingri" Or "Prawn" is Bengali's alltime favorite seafood. Prawn tastes so good, that you can use it any kind of dishese, such as, Rice dish, curries, daals, snacks, noodles etc. And Bengalis can cook several dishes with Prawns. We, Bengali can use this with any vegetables like, Cabbage, Bottle Gourd, Eggplant, Cauliflower, Pointed Gourd and all most in every vegetable curries. And expect this vegetables, prawns can be cooked as a main ingredient in many dishes, like Malaikari(coconut based gravy), Sorshe Bhape(steamed in mustard gravy), Biryani(spicey prawns cooked with Basmati rice), Buttery gravy and many more. Bhapa Chingri is a very easy & well known Bengali recipe. Bhapa means Steamed, and chingri is Prawns in English. In Bhapa Chingri usually medium size prawns are used. Those prawns are not as big as scapmi nor as small as shripms. These are medium size like 3 to 5 inches long from head to tail. I prefer my prawns to be head on. Skin will be nicely peeled but at the tail the skin will be on. Devined and nicely cleaned. The ingredients of Bhapa Chingri recipe varies from family to family. My Mom uses to make a paste of White Mustard seeds, poppy seeds & scraped coconut. The ratio of mustard & poppy seeds will be 1:1 and coconut will be the total quantity of mustard & poppy seeds. Green chili & red chili powder takes an important role in Bhapa Chingri. My mom uses to add 3 to 4 chilis and decent amount of red chili powder in the paste. And off course green chili is also added while making the paste of mustrad poppy seeds & coconut. Mustard oil is must here. The punjent smell of mustard seeds paste & mustard oil goes very well in Bhapa Chingri, and yes it's very hard to digest it. Prawns steamed in Mustard & coconut sauce.Today I am going to share a very
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