Name: BHAPA CHINGRI (prawn) recipe by Suronita Das at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: Medium size Chingri/Prawn/Shrimp - 20; White Mustard Seed - 1/2 cup (soak in water for 10 minutes); Black Mustard Seeds - 5tbsp (soak in water for 10 minutes); Poppy Seeds - 2 tbsp (soak in water for 10 minutes); Green Chilies - 7 to 8; Red Chili Powder - 1 tbsp; Mustard Oil - 5 to 6 tbsp; Turmeric Powder - 2 tsp; Salt as per taste; Sugar as per taste; Grated Cococut - 1/2 cup; curd - 1 cup; Kalonji - 1 tsp

ABOUT BHAPA CHINGRI (prawn) RECIPE

Bhapa is steamed and steaming is a honored way to cook in Bengal; spice coated, packed, sealed and cooked while you hold your breath, waiting for the first whiff of the exhilarating aroma. This is a quintessential dish, made with a mix of mustard and poppy seed paste, slender hot chili peppers and a generous drizzle of mustard oil.

Ingredients Serving: 2

Medium size Chingri/Prawn/Shrimp - 20
White Mustard Seed - 1/2 cup (soak in water for 10 minutes)
Black Mustard Seeds - 5tbsp (soak in water for 10 minutes)
Poppy Seeds - 2 tbsp (soak in water for 10 minutes)
Green Chilies - 7 to 8
Red Chili Powder - 1 tbsp
Mustard Oil - 5 to 6 tbsp
Turmeric Powder - 2 tsp
Salt as per taste
Sugar as per taste
Grated Cococut - 1/2 cup
curd - 1 cup
Kalonji - 1 tsp

Instructions

Clean the Chingri very well and keep them aside. Now marinade the chingri with 1 tsp salt and 1 tsp turmeric powder and set aside for 20 minutes.
Take a small grinder and make a smooth paste of Black Mustard seeds with 2 green chilies, salt,(chilies and salt to remove the bitterness of black mustard seeds) white mustard seeds and Poppy seeds with some water.
Pour this paste in a bowl, add red chili powder, salt, sugar, curd, Turmeric powder and mix well.
Take a pan heat with a little oil, fry the Chingri for 2 - 3 minutes and keep aside. Then, in the same pan pour some more mustard oil and add kalonji.
After a few minutes, add the whole paste mixture. Saute it for a few minutes till the oil oozes out from the masala. Add all the fried chingri and green chilies and mix well.
Close the lid of the pan and cook it on low flame for 15 minutes, give a gentle stir in between and at the last add grated coconut and little more mustard oil.
Close the lid for 10 minutes more. Turn off the heat let the curry stand for 10 - 15 minutes. After 10 minutes open the lid and serve hot with Steamed Rice.

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