Bhapa Chingri aka Bengali Chingri Bhapa

"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?"

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.

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.

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.

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

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Bhapa Chingri

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• Author: Debjani Chatterjee
• Total Time: 50 mins
• Yield: 4 People 1x

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Description

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

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Ingredients

Units MUS Scale 1x2x3x

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

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Instructions

Marination:

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

Making Bhapa Chingri in Deep bottom Vessel:

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

Making Bhapa Chingri in Pressure Cooker:

1. Everything will be the same as making in Vessel apart from the timing.
2. Place the container in a pressure cooker and cover it with the lid and add 2 Cups of water in the cooker.
3. 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:

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

Making Bhapa Chingri in Microwave Oven:

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

To serve Bhapa Chingri:

1. 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.

• Prep Time: 30 mins
• Cook Time: 20 mins
• Category: Side Dish
• Method: cooking
• Cuisine: Bengali

Nutrition

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

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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.

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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.

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