Bengali Chingri Bhapa Recipe With Mustard Oil
The Bengali Chingri Bhapa recipe is the culmination of Bengali cuisine in terms of its delicate sweetness paired with bold, pungent flavours of mustard and spices. It is a festival to the rich culinary tradition of Bengal, and every step is more about the robust tastes and the history rather than just the flavours alone. The prawns that are steamed with kachi ghani mustard oil give it a rich feel of comfort and excitement; the dish goes excellent with steamed rice.
Ingredients
- 200 gm of Chingri
- 20 g of Doctors’ Choice mustard oil
- 1 coconut
- 3 green chillis
- 2 tablespoons of mustard seeds
- 2 tablespoons of yoghurt
- ⅓ tablespoons of turmeric powder
- Salt
- Sugar
- Water
Instruction
- Before we begin the Bengali Chingri Bhapa recipe, soak the mustard seeds in hot water for at least two hours.
- Next, devein the chingri and shell it. Do not remove the heads and tails because they add visual flair and extra flavour.
- Next, strain the mustard seeds and put them in a grinder jar with 2 green chillies and salt and grind to a fine consistency. If necessary, scrape down the sides and grind again. Continue doing this until you have a paste that is smooth.
- Add the sugar, chopped coconut, and turmeric powder while the mustard paste is still in the grinder. Keep grinding until the coconut becomes a smooth paste.
- Now take a mixing bowl and add the Chingri and paste. Add a tiny bit of mustard oil and mix them well because it contains omega 3, which is good for your heart.
- Heat water in a deep-bottom vessel ⅔ until it boils.
- Pour kachi ghani mustard oil over the top of the steel container containing the marinated prawns and place the lid on.
- After positioning the container in the centre of the vessel, place a lid on it.
- Cook on low heat for 20 minutes, then turn off the heat.
- After it has cooled completely, remove the steel container from the vessel and open it by opening the lid.
- Lastly, serve your Bengali Chingri Bhapa recipe steaming hot with steamed rice or plain basmati rice.
Let each bite tell a tale of Bengal’s rich culinary heritage as you proudly serve it and relish its flavours.