The mere thought of ” Bhapa chingri” would make most Bengali;s drool. And what more, it is absolutely easy to curn out and one can seldom go wrong with this dish.
•Green Chilli :- 2 to 3 ( As per taste)
•Turmeric Powder :- 1/2 tsp
•Grated Coconut :- 5 tbsp
•Mustard Oil :- 2 tbsp
•Salt :- As per taste
•Lime Juice :- 2 tsp
•Coriander Leaves :- 2 to 3 sprigs ( Chopped Finely )
1.Marinade the prawn ( deveined and cleaned ) with the lime juice, termaric powder and salt.
2.Soak the mustard seeds in 3 to 4 tbsp water for about half an hour and then grind it in a mixer along with the green chilli and grated coconut. This needs to be a thick paste and hence add water carefully while grinding.
3.Place the marinated prawns in a microoven safe bowl with a lid. Add the ground mixture of mustard and the mustard oil to the prawn. Mix well.
4.Place the lid covered bowl in the microoven and cook for 3 minutes with high power.
5.Garnish with coriander leaves.
6.Serve with steam rice.
•This is an acquired taste. I have seen some people finding it difficult to palate the strong taste of mustard.
•You can use mustard powder instead of ground mustard. They are available quite easily these days. Thanks to the regional food counters in various super markets.
•My Mother-in-law cooks this dish the traditional way. She places the entire prawn mixture in a steel tiffin box with the lid closed and places it in a vessel of hot rice such that the rice cover the tiffin box from all sides. The heat emitted form the rice cooks the prawns to perfection.
•Prawns cook very quickly. Hence you need to be careful with the timing. Overcooked prawns tends to be stiff.
The short and simple ingredient list followed by a few minutes of cooking does result in finger licking guests.
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| Bhapa Chingri with Steam Rice |
You need the following :-
•Prawn :- 250 Grams
•Mustard seeds :- 4 tsp•Green Chilli :- 2 to 3 ( As per taste)
•Turmeric Powder :- 1/2 tsp
•Grated Coconut :- 5 tbsp
•Mustard Oil :- 2 tbsp
•Salt :- As per taste
•Lime Juice :- 2 tsp
•Coriander Leaves :- 2 to 3 sprigs ( Chopped Finely )
Method :-
2.Soak the mustard seeds in 3 to 4 tbsp water for about half an hour and then grind it in a mixer along with the green chilli and grated coconut. This needs to be a thick paste and hence add water carefully while grinding.
3.Place the marinated prawns in a microoven safe bowl with a lid. Add the ground mixture of mustard and the mustard oil to the prawn. Mix well.
4.Place the lid covered bowl in the microoven and cook for 3 minutes with high power.
5.Garnish with coriander leaves.
6.Serve with steam rice.
Tit Bits :-
•This is an acquired taste. I have seen some people finding it difficult to palate the strong taste of mustard.
•You can use mustard powder instead of ground mustard. They are available quite easily these days. Thanks to the regional food counters in various super markets.
•My Mother-in-law cooks this dish the traditional way. She places the entire prawn mixture in a steel tiffin box with the lid closed and places it in a vessel of hot rice such that the rice cover the tiffin box from all sides. The heat emitted form the rice cooks the prawns to perfection.
•Prawns cook very quickly. Hence you need to be careful with the timing. Overcooked prawns tends to be stiff.
The short and simple ingredient list followed by a few minutes of cooking does result in finger licking guests.
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