Chingri bhapa. Here is another Traditional Authentic Bengali Recipe Chingri Bhapa or Bhapa Chingri. It is one of the popular recipe in Bengali Cuisine. This is Bengali steamed-prawn curry, which incorporates the rich flavours of freshly ground mustard, mellowed down with coconut and yoghurt.
Alternative methods and igredients included in the step by step bhapa Chingri recipe.
In **Bhapa Chingri** usually medium size prawns are used.
Bhapa Chingri is cooked traditionally by steaming in Stainless steel tiffin box inside boiling water or boiling Rice. …bhapa chingri or steamed prawns in rich mustard sauce… This dish is similar to bhapa ilish (steamed hilsa) only you have to pep it up a little with some combination of spices.
You can cook Chingri bhapa using 8 ingredients and 6 steps. Here is how you cook that.
Ingredients of Chingri bhapa
- Prepare 200 gm of medium sized prawn.
- You need 1 tablespoon of Black mustard seed.
- You need 2 tablespoon of white mustard seed.
- It's 2 tablespoon of poppy seed.
- Prepare 4-5 table spoon of grated coconut.
- It's 6 of Green chillis.
- It's As needed of mustard oil.
- You need To taste of salt and sugar.
Bhapa chingri is a quintessential mouthwatering Bengali recipe which is unbelievably easy to make. (B.t.w for all you non- Bengalis, chingri is the nothing but prawns or shrimps). Home » Recipes » Bhapa Chingri. How to make Bhapa Chingri -. Bhapa is for steamed in Bengali and this is a very popular dish from Bengal.
Chingri bhapa instructions
- At first remove the skin and head of the prawn and wash it..
- Now soak black and white mustard seed, poppy seed in some water for a few minutes..
- Take the mustard and poppy seeds in a mixer put green chilli, grated coconut, salt and sugar and make a smooth paste..
- Put the prawn in a box mix them well with the paste and mustard oil..
- Now in a pan add 6 - 7 cup of water and let it boil. The box with tight lid is put in the boiling water..
- After 20 - 25 minutes it is cooked..
The sound of Bhapa Chingri breathes music in the hearts of Bengalis. This is a delectable dish, made with mix of mustard, slender hot chili peppers and a generous drizzle of mustard oil serves a heap of. While the chingri bhapa or steamed shrimp takes much longer to cook on your stoves it's just a matter of six to eight minutes in the microwave. When I was waxing eloquently about Mustard and Mustard Paste in my So I bring to thee Steamed Prawns in Mustard Sauce or Sorshe Chingri Bhapa. As you eat this the strong.
