Name: Bhapa Shorshe Chingri (Steamed Mustard Prawns) recipe by Bethica Das at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 3
Ingredients: 5-6 large prawns; 1 tbsp. mustard seeds, soaked for 30 minutes; 1-2 green chilies; salt to taste; 1/4 tsp. turmeric powder; 1 tbsp. mustard oil; 1 tbsp. fresh grated coconut; 1 tsp. yoghurt; 1 tbsp. coriander leaves, chopped

ABOUT Bhapa Shorshe Chingri (Steamed Mustard Prawns) RECIPE

This is a traditional Bengali delicacy where prawns are steam cooked in a mustard-coconut gravy. Mustard oil is used for an authentic taste and flavour. It is a simple and a delicious recipe which can be made in no time. I opt for this simple recipe when I need something in a ziffy as prawns being my favourite. There is no cooking involved and no marination required.

Ingredients Serving: 3

5-6 large prawns
1 tbsp. mustard seeds, soaked for 30 minutes
1-2 green chilies
salt to taste
1/4 tsp. turmeric powder
1 tbsp. mustard oil
1 tbsp. fresh grated coconut
1 tsp. yoghurt
1 tbsp. coriander leaves, chopped

Instructions

Grind the mustard, chilies, turmeric powder and coconut to a smooth paste. In a bowl, mix the paste along with the prawns, mustard oil, salt, yoghurt and coriander leaves.
Transfer it to a steel container with a lid. Pour some water in the pressure cook and place the closed steel container over it.
Steam cook without the vent for 15-20 minutes (10 minutes on high flame and the remaining on low flame). Serve on a bed of hot steamed rice.

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