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Thursday, 19 February 2015

Bhapa Shorshe Chingri (Steamed Mustard prawns)

          This is a traditional Bengali delicacy where prawns are steam cooked in a mustard-coconut gravy.  Mustard oil is used for an authentic taste and flavour. It is a simple and a delicious recipe which can be made in no time. 

          I opt for this simple recipe when I need something in a ziffy as prawns being my favourite. There is no cooking involved and no marination required. Hilsa fish, a very popular and yet another delicacy of all Bengalis is also cooked in the similar way too. It is best relished with plain steamed rice. 

  • 5-6 large prawns
  • 1 tbsp. mustard seeds, soaked for 30 minutes
  • 1-2 green chilies
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tbsp. mustard oil
  • 1 tbsp. fresh coconut, grated
  • 1 tsp. yoghurt
  • 1 tbsp. coriander leaves, chopped

          Grind the mustard, chilies, turmeric powder and coconut to a smooth paste. In a bowl, mix the paste along with the prawns, mustard oil, salt, yoghurt and coriander leaves. 

           Transfer it to a steel container with a lid. Pour some water in the pressure cook and place the closed steel container over it. 

           Steam cook without the vent for 15-20 minutes (10 minutes on high flame and the remaining on low flame). Serve on a bed of hot steamed rice.

                  In a bowl, mix the ground mustard paste along with the prawns, mustard oil,
                  salt, yoghurt and coriander leaves. 

                      Steam cook without the vent for 15-20 minutes. Serve on a bed of hot 
                      steamed rice.

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