New Update
| Main Ingredients | Jumbo prawns, Scraped coconut |
| Cuisine | Bengali |
| Course | Main Course Seafood |
| Prep Time | 11-15 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Difficult |
| Others | Non Veg |
Ingredients list for Bhapa Chingri
- 600 grams Jumbo prawns
- 1/4 cup Scraped coconut
- 2 teaspoons Mustard paste
- 1/2 teaspoon Turmeric powder
- to taste Green chillies finely chopped
- to taste Salt
- 1/4 teaspoon Sugar
- 2 tablespoons Mustard oil
- 2 tablespoons Fresh cream
Method
- Devein the prawns and keep the heads and tail intact. Grind the coconut with water to a fine paste.
- Bring one forth cup water to boil in a non-stick pan. Add mustard paste, turmeric powder, green chillies, salt, sugar, mustard oil, cream and coconut and mix well.
- Add the prawns and mix well. Remove and pour the prawns with the mixture in a stainless steel tiffin box.
- Keep the box in a pan. Fill the pan to the half quantity of the box. Lower the heat and cook for thirty minutes.
- Remove and rest for ten minutes.Serve with steamed rice.
Advertisment
