Shorshe Chingri Bhapa চিংড়ি ভাঁপা urankitchen

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Shorshe Chingri Bhapa • #bengalirecipe • #chingribhapa • #cooking • Shorshe Chingri Bhapa is an eternal Bengali delicacy made with prawns, popularly known as chingri, along with a fragrant mustard paste, or shorshe. This is essentially a steamed dish, and its general character is the pungent smell of mustard, which is well tempered by the sweetness of coconut with the kick of green chilies. Herein lies the method of its preparation. • Ingredients: • **Prawns (Chingri)**: 300-400g, cleaned and deveined • **Mustard seeds**: 2 tbsp (yellow or a mix of yellow and black) • **Poppy seeds**: 1 tbsp (optional, to enhance creaminess) • **Grated coconut**: 2 tbsp • **Green chilies**: 4-5 (adjust according to one's preference) • **Turmeric powder**: ½ tsp • **Mustard oil**: 3-4 tbsp • **Salt**: To taste • **Yogurt**: 2 tbsp (optional, added for more creaminess) • **Banana leaves or aluminum foil**: For steaming (optional) • Instructions: • 1. *Make Mustard Paste:* • Course: Main Course • Soak mustard seeds and poppy seeds, if using, in water for about 15-20 min. • Blend seeds with grated coconut, 2-3 green chilies, and little water into a smooth paste. You may also add yogurt during this step if you are using it. • 2. *Marinating Prrawn:* • Clean prawns well. • Mix them with the mustard paste, turmeric powder, salt, and a tablespoon of mustard oil. Let it marinate for about 15-20 minutes. • 3. *Preparing for Steaming:* • You can wrap the prawns in banana leaves that give added subtle flavor or simply use a steel container or aluminum foil. • Banana leaves, if used, need to be blanched in hot water to be pliable. Wrap marinated prawns in banana leaves or aluminum foil. • 4. *Steaming:* • Place the wrapped prawns in a steamer or pressure cooker without the whistle atop some water below. • Steam for approximately 15 to 20 minutes until cooked. • 5. *Finishing Touch:* • Open the wrapping carefully, drizzle some mustard oil on top, and garnish with the remaining green chilies. • 6. *Serve:* • Serve hot with steamed rice. • This item is representative of Bengali cuisine, possessing a bold flavor profile; it is better enjoyed over plain, steaming hot rice to balance out the richness from the mustard and prawns.

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