Bhapa chingri or steamed prawn | How to make Bhapa chingri or steamed prawn

By Mitoshi Saha  |  6th Feb 2017  |  
4 from 1 review Rate It!
  • Bhapa chingri or steamed prawn, How to make Bhapa chingri or steamed prawn
Bhapa chingri or steamed prawnby Mitoshi Saha
  • Prep Time

    15

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

9

1

About Bhapa chingri or steamed prawn Recipe

This is a traditional Bengali dish made with coconut, mustard and poppyseed paste.

Bhapa chingri or steamed prawn is a popular aromatic and delicious dish. You can try making this amazing Bhapa chingri or steamed prawn in your kitchen. This recipe requires 15 minutes for preparation and 10 minutes to cook. The Bhapa chingri or steamed prawn by Mitoshi Saha has detailed steps with pictures so you can easily learn how to cook Bhapa chingri or steamed prawn at home without any difficulty. Bhapa chingri or steamed prawn is enjoyed by everyone and can be served on special occasions. The flavours of the Bhapa chingri or steamed prawn would satiate your taste buds. You must try making Bhapa chingri or steamed prawn this weekend. Share your Bhapa chingri or steamed prawn cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Mitoshi Saha for inputs. In case you have any queries for Bhapa chingri or steamed prawn you can comment on the recipe page to connect with the Mitoshi Saha. You can also rate the Bhapa chingri or steamed prawn and give feedback.

Bhapa chingri or steamed prawn

Ingredients to make Bhapa chingri or steamed prawn

  • Medium size prawn 250gms
  • Half cup fresh coconut paste
  • 2tblsp mustard seed paste
  • 1Tblsp poppyseed paste
  • Few green chilies
  • mustard oil
  • salt
  • turmeric Powder

How to make Bhapa chingri or steamed prawn

  1. Marinate the prawns with salt and turmeric powder for 10 mins.
  2. Make a fine paste with coconut, mustard seeds, poppyseed and green chilies
  3. Now marinate the prawns again with this paste and generous amount of mustard oil for another 10 minutes
  4. Put some slit green chilies
  5. In a tight tiffin box place the prawns and steam in a pressure cooker or a deep bottomed pan for 10 mins

My Tip:

Mustard oil is must for this dish and while making the paste add a pinch of salt so that the mustard does not become bitter.

Reviews for Bhapa chingri or steamed prawn (1)

Preeti Gurung2 years ago

The famous bhapa chingri!
Reply