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    Recipes » Recipes » Fish & Seafood Recipes

    Bhapa Chingri aka Bengali Chingri Bhapa

    Published: Feb 19, 2019 · Modified: Dec 9, 2024 by Debjani · This post may contain affiliate links · Leave a Comment

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    "If I purchase medium-sized fresh Prawns; will one coconut be enough for 500g prawns? You are not going to make Chingri Macher Malai Kari with medium-sized prawns I suppose. In fact, these prawns must not be used in making Chingrir Jhal as well! How about Bhapa Chingri Debjani?"

    %Bhapa Chingri Recipe Debjanir Rannaghar
    Jump to:
    • Mandatory "Bajar Kora"
    • Bhapa Chingri - a comfort prawn curry
    • Tips
    • Here's how I make Bhapa Chingri at Debjanir Rannaghar!
    • Recipe Card
    • Fish/ Seafood recipe from Debjanir Rannaghar!
    • Have you tried the Bhapa Chingri recipe from Debjanir Rannaghar?
    • Bhapa Chingri Pin for your Pinterest Board

    Mandatory "Bajar Kora"

    One thing I realized Mehebub is now a "Pro" Bangali when it comes to "বাজার করা."  I don't think I will be able to translate the inner meaning of বাজার করা (Bajar Kora) in English. In the simplest sense, Bajar kora is one of the chores loved by a Bengali Man or Woman. Bajar Kora stands for regular day-to-day shopping of fresh veggies, greens, animal products, or anything and everything edible and beyond.

    %Bhapa Chingri Debjanir Rannaghar

    Coming back to my husband dearest, as I was saying he is now a pro and so is my daughter. Both of them love to go to the nearby Patuli market every Sunday morning to procure fresh produces. Pasta, in fact, loves to have Bhnarer Chaa with the shopkeepers. It was last Sunday when both of them went to the market to purchase some mutton for our regular Sunday mutton curry and Mehebub ended up calling me for a completely different reason. He was asking whether we need coconut for making Bhapa Chingri! They found fresh prawns and decided to procure the same in addition to the mutton!

    Bhapa Chingri - a comfort prawn curry

    They came back home with fresh pinkish prawns along with coconut. I must say I was happy to see the prawns. The quality was indeed good. Moreover, Bhapa Chingri is a hassle-free recipe. Bhapa stands for "steamed'. In this recipe, you do not need to fry the prawns. I in general make a paste of coconut paste, mustard paste, and plain curd along with mustard oil and green chilies to marinade prawns followed by steaming the prawns for a few minutes.

    %Chingri Bhapa Debjanir Rannaghar Recipe

    Tips

    To make Bhapa Chingri, you can use a pressure cooker to steam the prawns. Optionally, you can steam the marinated prawn while boiling rice, or else you can microwave the prawns. I prefer to use whole prawns with the head and skin on to make Bhapa Chingri. However, you can use dressed prawns or shrimp as well.

    %Bhapa Chingri

    Here's how I make Bhapa Chingri at Debjanir Rannaghar!

    Recipe Card

    %Bhapa Chingri Recipe Debjanir Rannaghar
    Print Pin

    Bhapa Chingri

    Bhapa Chingri is a famous Bengali Prawn recipe. In this recipe, prawns are steamed with coconut paste, mustard paste, and curd.

    Course Side Dish
    Cuisine Bengali
    Keyword bhapa chingri recipe, chingri bhapa recipe, Debjanir Rannaghar, shorshe diye chingri bhapa, steamed prawn recipe, steamed shrimp recipe
    Prep Time 30 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 50 minutes minutes
    Servings 4 People
    Calories 538kcal
    Author Debjani Chatterjee Alam
    Cost Rs 500

    Ingredients

    • 500 g Prawns: 500g medium-sized*
    • 1 Coconut
    • 1 Tbsp. Mustard Seed
    • 150 g Plain curd
    • 4 Green Chili
    • 1 Tsp. Turmeric Powder
    • 1 Tsp. Salt
    • 4 Tbsp. Mustard Oil
    Get Recipe Ingredients

    Instructions

    Marination:

    • Wash and clean prawns (please check notes for further details).
    • Marinade the prawns with salt and turmeric powder and leave those as it is for 10 minutes.
    • Soak Mustard Seeds in hot water for 15 minutes.
    • Add ½ Tsp. salt to it while soaking.
    • Make a paste of the mustard seeds and add little water to make it diluted.
    • Strain the Mustard seed paste and discard husk.
    • Make a paste of the scrapped coconut as well.
    • Now take Mustard Seed paste, Coconut paste, and Plain curd in a bowl and beat using a spoon.
    • Add Salt and Turmeric powder to the mixture.
    • Add 3 Tbsp. Mustard oil is also followed by slit green chilies.
    • Mix everything.
    • Now marinade the prawns with the paste for 15 minutes.

    Making Bhapa Chingri in Deep bottom Vessel:

    • Fill a deep bottom vessel ⅔ with water and bring it to a boil.
    • Take the Marinated prawns in a steel container and top it with little mustard oil.
    • Cover the container with the lid.
    • Place the container in the mid of the vessel and cover the vessel with a lid.
    • Cook over low flame for 20 minutes and switch the flame off.
    • Once completely cool, open the lid and take the steel container out of the vessel and open it.

    Making Bhapa Chingri in Pressure Cooker:

    • Everything will be the same as making in Vessel apart from the timing.
    • Place the container in a pressure cooker and cover it with the lid and add 2 Cups of water in the cooker.
    • Now put the weight and cook on low flame till two whistles.

    Making Bhapa Chingri in the same Vessel/ Handi where you are cooking Rice:

    • Everything will be the same as making in Vessel.
    • Place the container in Vessel containing rice and water. and cook till the rice is done.
    • The prawns within the container will be cooked along with the rice.

    Making Bhapa Chingri in Microwave Oven:

    • Take the Marinated prawns in an oven-safe container and top it with little mustard oil.
    • Cover the container with the lid.
    • Cook it in the microwave for 15 minutes at medium temperature (60%).

    To serve Bhapa Chingri:

    • Serve it hot with steamed rice.

    Notes

    • *It is better to use medium-sized prawns to make this dish.
    • Using whole prawns (with head) is optional however slow-cooked prawn head enhances the flavor for sure.
    • If using whole prawns with head, clean those properly before cooking.
    • Instead of Mustard paste, you can use mustard powder or Kashundi.

    Nutrition

    Serving: 150g | Calories: 538kcal | Carbohydrates: 18g | Protein: 27.8g | Fat: 40.5g | Saturated Fat: 25.7g | Cholesterol: 212mg | Sodium: 818mg | Fiber: 7.6g | Sugar: 7.8g

    Fish/ Seafood recipe from Debjanir Rannaghar!

    • Piajkoli ar Aloo diye Tangra Macher Jhol (also known as Bengali Light fish curry prepared with Tyangra Maach, Onion Stalks and Potato)
    • Aloo Chingrir Shorshe Bata Diye Jhal (also known as light Mustard based curry with Prawn and Potato Wedges)
    • Shorshe Bata diye Parshe Macher Jhal (also known as Mullet Fish in Mustard Gravy)
    • Pui Chingri Ghonto (Also known as Malabar Spinach Mishmash with Prawns)
    • Charapona Macher Kabiraji Jhol (also known as Charapona Macher Jhol)
    • Kerala Chemmeen Achar (also known as Kerala Style Prawn Pickle)
    • Macher Teler Chorchori (also known as Fish Fat (and Fish liver & Intestine) Mishmash with Potatoes and Eggplant
    • Macher Kalia (also known as fish kalia)
    • Shutki Chingri Bhorta (also known as Dried Prawn Paste)
    • Ilish Macher Matha diye Badhakopi (also known as cabbage with hilsa fish head)
    • Ilish Macher Tok (also known as Hilsa fish chutney)
    • South Indian Prawn Curry (also known as Southern prawn curry)
    • Aloo Fulkopi diye Macher Jhol (Also known as Bengali Macher Jhol

    Have you tried the Bhapa Chingri recipe from Debjanir Rannaghar?

    Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.

    Bhapa Chingri Pin for your Pinterest Board

    %Bhapa Chingri Pinterest

    About Debjani Chatterjee Alam

    I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

    Learn more about me →

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    About Debjani

    I'm a Corporate Social Responsibility Specialist with a keen interest in ESG, but my passion lies in food: writing about it, creating recipes, and capturing its beauty through photography! Debjanir Rannaghat began in 2009 as a space for me to share my food adventures, my experiences as a mom, and the dishes I adore cooking and eating, both at home and when exploring new places. My aim is to create recipes that are easy to understand and follow, so anyone, whether they love to cook or simply need to, can succeed. I apply the same straightforward approach to my reviews and stories. I also have a passion for food photography and strive to showcase delicious meals in a beautiful, practical, and accessible manner. Feel free to contact me at dolonchttrj@gmail.com.

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    Meet Debjani

    About Debjani Chatterjee Alam

    I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

    Learn more about me →

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