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Monday, 3 December 2018

Bhapa Shorshe Chingri (Steamed Mustard Prawns - Bengali Cuisine)

          An eternal favourite of Bengalis around the world, this festive staple comprises of prawns delicately steam cooked in a mustard-coconut gravy. It is a traditional Bong delicacy. I gave my own twist by adding garlic cloves and coriander roots. Mustard oil is used for an authentic flavour. It is a simple and a yummy recipe which can be made in a jiffy.

          I always opt for this simple dish whenever 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 hot steamed rice. Hilsa fish, a very popular and yet another delicacy of all Bengalis is also cooked in the similar way. 

  • 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 grated coconut 
  • 2 garlic cloves, opt
  • 1 tsp. yoghurt 
  • handful of coriander roots, chopped

          Grind the chilies, mustard, 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 12-15 minutes. Serve with hot steamed rice. 

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