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Monday, 3 December 2018

Bhapa Shorshe Chingri (Steamed Mustard Prawns - Bengali Cuisine)


           This is a traditional Bengali delicacy where prawns are steam cooked in a mustard-coconut gravy. I gave my own twist by adding garlic cloves and coriander roots. Mustard oil is used for an authentic taste and flavour. It is a simple and a delicious recipe which can be made in a jiffy.

          I opt for this simple recipe when I need something quick as prawns being my favourite. In this recipe there is no marination required. It is just steamed to perfection and is best relished with only hot steamed rice. Hilsa fish, a very popular and yet another delicacy of all Bengalis is also cooked in the similar way too. 


 








  • 200 gms. prawns, cleaned
  • 1-2 tsp. mustard seeds, soaked for 30 minutes
  • 1-2 green chilies
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tbsp. mustard oil
  • 1-2 tbsp. fresh coconut, grated
  • 2 garlic cloves (opt)
  • 1 tsp. yoghurt
  • handful of coriander roots, chopped








          Grind the mustard, chilies, garlic and coriander roots to a smooth paste. In a bowl, mix the paste along with rest of the ingredients. 

           Transfer to a steel container with a lid and steam cook for 10-15 minutes. Serve with hot steamed rice.





















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