• 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.