“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?”
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 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.
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 nearby Patuli market every Sunday morning to procure fresh produces. Pasta in fact, loves to have Bhnarer Chaa with the shop-keepers. 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 on calling me for 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!
They came back home with fresh pinkish prawns along with a 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, plain curd along with mustard oil and green chilies to marinade prawns followed by steaming the prawns for few minutes.
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 shrimps as well.
Here’s how I make Bhapa Chingri at Debjanir Rannaghar!
- Serves: 4 People
- Serving size: 150g
- Calories: 538
- Fat: 40.5g
- Saturated fat: 25.7g
- Carbohydrates: 18g
- Sugar: 7.8g
- Sodium: 818mg
- Fiber: 7.6g
- Protein: 27.8g
- Cholesterol: 212mg
- Prawns: 500g (medium sized)*
- Scrapped Coconut: 1
- Mustard Seed: 1 Tbsp.
- Plain curd: 150g
- Green Chili: 4
- Turmeric Powder: 1 Tsp.
- Salt: 1 Tsp.
- Mustard Oil: 4 Tbsp.
- 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, Plain curd in a bowl and beat using a spoon.
- Add Salt and Turmeric powder to the mixture.
- Add 3 Tbsp. Mustard oil also followed by slit green chilies.
- Mix everything.
- Now marinade the prawns with the paste for 15 minutes.
- Fill a deep bottom vessel ⅔ with water and bring it to 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.
- Everything will be same as making in Vessel apart from the timing.
- Place the container in pressure cooker and cover it with the lid and add 2 Cups of water in the cooker.
- Now put the weight and cook in low flame till two whistles.
- Everything will be 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.
- Take the Marinated prawns in a oven safe container and top it with little mustard oil.
- Cover the container with the lid.
- Cook it in microwave for 15 minutes in medium temperature (60%).
- Serve it hot with steamed rice.
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.
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 on dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
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