How to make Bhapa Chingri -
Bhapa is for steamed in Bengali and this is a very popular dish from Bengal.
This recipe is contributed by Member madhulika roychowdhury.
Main Ingredients : Jumbo prawns (जम्बो प्रॉन्स), Scraped coconut (कसा हुआ नारियल)
Cuisine : Bengali
Course : Main Course Seafood
For more recipes related to Bhapa Chingri checkout Grilled Prawns With Rice, Prawn Masala. You can also find more Main Course Seafood recipes like Rawas Ambat Tikhat Crab in Devils Sauce Bombay Duck Curry Pomfret Recheiado
Bhapa Chingri Recipe Card
Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Spicy
Ingredients for Bhapa Chingri Recipe
Jumbo prawns 600 grams
Scraped coconut 1/4 cup
Mustard paste 2 teaspoons
Turmeric powder 1/2 teaspoon
Green chillies finely chopped to taste
Salt to taste
Sugar 1/4 teaspoon
Mustard oil 2 tablespoons
Fresh cream 2 tablespoons
Method
Step 1
Devein the prawns and keep the heads and tail intact. Grind the coconut with water to a fine paste.
Step 2
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.
Step 3
Add the prawns and mix well. Remove and pour the prawns with the mixture in a stainless steel tiffin box.
Step 4
Keep the box in a pan. Fill the pan to the half quantity of the box. Lower the heat and cook for thirty minutes.
Step 5
Remove and rest for ten minutes.Serve with steamed rice.
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