Aam Kasundi Chingri Bhapa (Steamed Mango Mustard Prawn Curry - Bong style)

 

          Check out this traditional & an irresistible Bong delicacy of Prawns delicately steam cooked in a yummy raw mango-kasundi gravy. My all time favorite, this dish is a total amalgamation of the pungency from the bottled mustard paste, the tanginess from the raw mango and the heat from the green chilies. 

          This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. Drizzle some extra mustard oil if you wish and enjoy it with hot steamed rice. So check out the step by step pictorial recipe to prepare this classic treat.

          I always opt for this simple recipe whenever I need something quick as prawns being my favorite, does not take too long to cook. 

         All that you need to do, is to mix together a few ingredients along with the prawns and then steam it. Voila!! the dish is ready. 

          This is an absolutely quick fix weekend lunch for your entire family. In fact, it is a great party recipe when you have guests around.

          Hilsa fish, a very popular and yet another delicacy of all Bengalis is also cooked in the similar way. However, you may try with Pomfret or Bhetki too. 

          If kasundi is unavailable, then go ahead and ground 1 tbsp. mustard seeds along with 2 green chilies and salt to taste and proceed with the recipe. So Happy Cooking!!!

• 10-12 medium size prawns, cleaned, deveined and rinsed well
• 2-3 tbsp. kasundi (bottled mustard paste)
• 2-3 tbsp. raw mango paste
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. mustard oil
• 2 tbsp. coriander leaves, chopped
• 2 green chilies (opt)

          In a bowl, mix all the above mentioned ingredients along with the prawns. 

          Transfer the contents to a steel container with a lid. Place 2 green chilies on the top if you wish. 

          Pour some water in a pan and place a stand over it. Place the closed steel container over it. 

          Cover the pan and steam cook for 12-15 minutes. When it cools down a little, open the lid.

          While serving, drizzle some extra mustard oil if you wish and serve with hot steamed rice. 

In a bowl, mix all the above mentioned ingredients along with the prawns.

Transfer the contents to a steel container with a lid. Place 2 green chilies on the top if you wish. Pour some water in a pan & place a stand over it. Place the closed steel container over it. 

                  Cover the pan & steam cook for 12-15 minutes.

                     When it cools down a little, open the lid.

While serving, drizzle some extra mustard oil if you wish & serve with hot steamed rice. 

Aam Shorshe Chingri Bhapa (Steamed Mango Mustard Prawn Curry - Bong style)

 

          Check out this traditional & an irresistible Bong delicacy of Prawns delicately steam cooked in a yummy raw mango-mustard-coconut gravy. My all time favorite, this dish is a total amalgamation of the pungency from the freshly ground mustard seeds, a hint of sweetness from the coconut, tanginess from the raw mango and the heat from the green chilies. 

          This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. Drizzle some extra mustard oil if you wish and enjoy it with hot steamed rice. So check out the step by step pictorial recipe to prepare this classic treat.

             I always opt for this simple recipe whenever I need something quick as prawns being my favorite, does not take too long to cook. 

         All that you need to do, is to blend a few ingredients to make a paste, then mix them all together with the prawns and steam it and the dish is ready. 

          This is an absolutely quick fix weekend lunch for your entire family. In fact, it is a great party recipe when you have guests around.

         Hilsa fish, a very popular and yet another delicacy of all Bengalis is also cooked in the similar way. However, you may try with Pomfret or Bhetki too. So Happy Cooking!!!

• 250 gms. prawns, cleaned & deveined
• 1 tbsp. mustard seeds, soaked for 30 minutes
• 2-3 green chilies
• salt to taste 
• 1/2 tsp. turmeric powder 
• 1 tbsp. mustard oil
• 2 tbsp. fresh grated coconut 
• 2-3 garlic cloves 
• 1 small raw mango, roughly chopped
• 2-3 tbsp. coriander leaves, chopped
• extra 1-2 green chilies (opt)

      

          Grind the chilies, mustard, garlic, raw mango and coconut to a smooth paste. 

          In a bowl, mix the paste along with the prawns, mustard oil, coriander leaves, salt and turmeric powder. Place 1-2 green chilies on the top if you wish.

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

          Cover the pan and steam cook for 10-15 minutes. While serving, drizzle some extra mustard oil if you wish and serve with hot steamed rice. 

                   Mix the ground paste with the prawns, mustard oil, coriander leaves,

                   salt and turmeric powder. Place 1-2 green chilies on the top if you wish.

                         Transfer the contents to a steel container with a lid. Pour some water 

                         in a pan and place the closed steel container over it. 

                                 Cover the pan and steam cook for 10-15 minutes. 

While serving, drizzle some extra mustard oil if you wish & serve with 

hot steamed rice. 

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. 

Bhapa Shorshe Pomfret (Steamed Mustard Pomfret - Bengali Style)

          This is a traditional Bengali delicacy where pomfret fish is steamed cooked in mustard - coconut gravy. Mustard oil is added for an authentic touch and flavour. It is best relished with hot steamed rice. 

          It is a very easy, simple and a delicious recipe where prawns or Hilsa fish can also be substituted. You just need to steam it and the dish is ready in no time. So check out the step by step pictorial recipe to prepare it.

• 3-4 pieces of fish
• 1 tsp. lime juice.
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. mustard 
• 1 tbsp. fresh grated coconut
• 1-2 green chilies
• 1 tbsp. mustard oil
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. yoghurt

          Soak the mustard in 1/2 cup water for an hour. Then grind along with chilies, pinch of salt, pinch of turmeric powder and some water into a fine paste. Keep aside. 

          Apply lime juice over the fish and keep aside for 10 minutes. Rinse well. Mix the fish pieces with the mustard paste and rest of the ingredients. 

          Transfer it to a steel tiffin box. Put the lid on. In a pressure cooker add some water and then place a stand. 

          Now place the steel container over it and steam for 12-15 minutes. (Do not keep the vent). Garnish with coriander leaves and few chilies. Serve it with hot steamed rice. 

                        Apply lime juice to the fish & keep aside for 10 minutes. Rinse well. 

                               Mix the fish pieces with ground mustard paste 

                                 and rest of the ingredients. 

                                Transfer it to a steel tiffin box & put the lid on. 

                      Steam in a pressure cooker for 12-15 minutes. (Do not keep the vent).

                 Garnish with coriander leaves & few chilies. Serve it with hot steamed rice. 

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. So check out the step by step pictorial recipe to prepare it.

• 200 gms. prawns, cleaned
• salt to taste
• 1/2 tsp. turmeric powder
• 1/4 tsp. red chili 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.

                                 Mix all mentioned ingredients.

                                Transfer to a steel container with a lid. 

                                Steam for 15 minutes.

                                Serve with hot steamed rice.

Aam Shorshe Ilish (Fish in Raw Mango-Mustard Gravy - Bengali Style)

          This is a traditional Bengali style fish in mustard gravy, but with a difference. Raw mango paste is added to it for a bit of a tang. It simply tastes divine. In this recipe I have used Hilsa fish but you can try with any other fish too, like Rohu, Tilapia, Pomfret, etc. Enjoy this delicacy with just plain steamed rice. So check out the step by step pictorial recipe to prepare it.

• 2-3 fish pieces (I have used Ilish variety)
• 2-3 tbsp. mustard oil
• 1/2 tsp. nigella seeds (kalonji)
• 1 dry red chili, broken into half
• 2-3 tbsp. raw mango paste
• 1/2 tsp. turmeric powder
• 2 tbsp. mustard paste
• salt to taste
• 1 & 1/2 cups water
• 3-4 green chilies
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. raw mustard oil

          Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Heat oil in a pan and fry the fish slightly. Drain and keep aside.

          Temper the same oil with nigella seeds and dry red chili. Sauté for a few seconds and then add the mango paste and turmeric powder.

          Sauté till the oil separates. Add the mustard paste and salt. Continue to fry again for few seconds more. Add the water and bring it to a boil.

          Drop in the fried fish and green chilies. Simmer on a medium flame for 2-3 minutes. 

          When done, add the coriander leaves and raw mustard oil and serve with plain steamed rice.

                      Marinate fish with a pinch of salt & turmeric powder for 10 minutes.

                                Heat oil & fry fish slightly. Drain & keep aside.

                    Temper same oil with nigella seeds & dry red chili. Sauté for few seconds. 

                             Add mango paste & turmeric powder. Sauté till oil separates. 

                                 Add mustard paste & salt. Fry again for few seconds more.

                                 Add water & bring to a boil.

                       Add fried fish & green chilies. Simmer on a med. flame for 2-3 min.

                      When done, add coriander leaves & raw mustard oil. Serve with plain 
                      steamed rice.