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Saturday, 17 September 2016

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. 

          There is no cooking involved and no marination required. You just need to steam it and the dish is absolutely ready. It is best relished with only plain steamed rice. Please check below a step by step method with pictures to prepare it.





  • 200 gms. prawns, cleaned
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. yoghurt
  • 1 tbsp. mustard oil
  • 1-2 tbsp. fresh grated coconut
  • 1-2 tbsp. kasundi / mustard paste
  • 2 green chilies, slit
  • 1-2 tbsp. coriander leaves, chopped






          In a bowl, combine all the above mentioned ingredients and transfer to a steel container with a lid. 

          Steam for 15 minutes. (If using pressure cooker do not put the went and steam for 5 minutes on high and then the remaining on a medium flame). Serve with plain steamed rice.




Note:
1. If using mustard paste - soak it for 30 minutes and then grind along with a pinch of turmeric powder and one green chili. This will prevent it from turning bitter.

























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