Go Back Email Link
–+ servings
%Bhapa Chingri Recipe Debjanir Rannaghar

Bhapa Chingri

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

No ratings yet
Print Pin
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
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 People
Calories: 538kcal
Author: Debjani Chatterjee Alam
Cost: Rs 500

Ingredients

  • 500 g Prawns medium-sized*
  • 1 Coconut
  • 1 tablespoon Mustard Seed
  • 150 g Plain curd
  • 4 Green Chili
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Salt
  • 4 tablespoon Mustard Oil

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 tablespoon 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
QR Code linking back to recipe