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 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.