Sorshe Bhapa Chingri

Name: Bhapa Chingri
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Bengali
Ingredients: Medium size Prawns 20; Turmeric Powder 1/2 teaspoon; Salt 1/2+1/2 teaspoon; White Mustard Seeds 3 tablespoons; Poppy Seeds 3 tablespoons; Grated Coconut 1/2 cup; Red Chili Powder as per taste; Green chilies 5 to 6; Sugar 1/2 teaspoon; Mustard Oil 3 to 4 tablespoons

Fish & SeaFood
Jan 20, 2014
Moumita Ghosh
2546 Likes

"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

Details

Yields

4 serving(s)

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Time

Preperation
15 Minutes

Cooking
20 Minutes

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Cooking Level
Easy

Meal Type
Lunch

Cuisine
Bengali

Ingredients of Bhapa Chingri

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Directions to make Bhapa Chingri in steps

Steps

Clean the Prawns very well and wash them, keep them aside. Now marinate the Prawns with 1/2 teaspoon salt & 1/2 teaspoon Turmeric Powder and set aside for 15 minutes.
In the meantime, take a small spice grinder and make a smooth paste with Mustard seeds, Poppy seeds, 2-3 green chilies, some water & little salt (salt & chilies to remove the bitterness of the mustard seeds).
Pour the paste in a bowl, add grated coconut, sugar, salt if necessary, red chili powder & green chilies. Add the marinated Prawns in the mixture and keep aside for another 15 minutes.
Now preheat the oven to 350F Or 175C temperature.
Take an ovenproof baking bowl, apply some mustard oil inside the bowl, pour the Prawn mixture into the bowl.
Cover the bowl with an alluminium foil and bake for 20 minutes, or till the Prawns are cooked and change color to ornage. turn off the oven and remove the bowl from the oven but do not open the foil. Remove the foil just before serving.

If you do not have an oven, you can still make this in tiffin box. Take a medium size stainless steel tiffin box, grease the tiffin box with mustard oil, pour the whole 'Prawn Mixture' in the tiffin box, close the lid. Now boil some water in a large bowl, put the closed tiffin box in the boiling water, cook on medium heat for 15-20 minutes. Turn off the heat, let the curry stand for 10 minutes before open. After 10 minutes open the box and serve hot with "Steamed Rice".