Chingri Bhape
Bengali steamed prawns (chingri bhape) cooked with mustard paste and coconut in banana leaf, a delicate preparation.
Preparation
Clean prawns thoroughly and devein.
Grind together mustard seeds, poppy seeds, grated coconut, 3-4 green chillies with a pinch of salt and 1/4 cup water. Add water if required to make a homogenous paste.
Cooking
Grease a container with 1 tbsp mustard oil.
Put in the prawns and mix in the paste of mustard+poppy seeds. To it add salt, turmeric, and remaining green chillies. Add 1 tbsp of mustard oil on top. Set aside for 15-20 minutes
Bring to boil water in a larger vessel into which the above container will fit in smoothly.
Cover the prawn-mix containing container and place it in a bigger vessel with boiling water. Turn heat to low and cook for 40-45 minutes. It is recommended that prawns are turned every
Add 1 tbsp mustard oil (optional) and sprinkle coriander leaves just before serving.
Serving Suggestions
Serve with rice.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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