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 for 10-15 minutes (5 minutes on high flame and the remaining on low flame). Serve on a bed of hot steamed rice.

                       Mix ground mustard paste with prawns, mustard oil, salt, yoghurt &                                                 coriander leaves. 

                               Steam for 10-15 minutes. Serve on a bed of hot steamed rice.