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 1/2 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 2/3 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.