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Chingri bhapa: recipe illustration
Fish & seafood

Chingri bhapa

Bengali prawns steamed in a creamy mustard and coconut sauce, flavoured with green chilli. A refined festive dish, it is served hot with white rice and eaten entirely by hand.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Blend the coconut, mustard paste, onion, one green chilli and the turmeric with a little water to a smooth paste.
  2. Mix this paste with the prawns, yoghurt, salt, sugar and mustard oil, then leave to marinate for 15 minutes.
  3. Prepare for steaming: arrange the prawns in a small ovenproof dish or in banana leaves, pressing them down lightly.
  4. Sprinkle over the nigella seeds and place whole green chillies on top.
  5. Cover tightly (foil or a lid) and steam for 15 minutes in a steamer or in a pot with a little water at the bottom.
  6. Check that the prawns are pink and the sauce has thickened, then take the dish off the heat.
  7. Serve immediately, hot, with white rice.

Variations and tips

Oven version. Bake the covered mixture at 180 °C for 20 minutes instead of steaming for a slightly more toasted flavour.

Using what's available locally. Without banana leaves, simply use a steamer-safe dish or baking paper under a lid.

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Original Ecomely recipe.