Sunday, April 29, 2012

Bhapa Chingri: Steamed Prawns Recipe

If you go looking for a second fish dish very inviting and delicious but also healthy and nutritious, here you have found the recipe for you. It is the Bhapa Chingri or steamed shrimp. The prawns must be fresh of course. If you can personally go to the port or, if you do not have one nearby, you can go to the fish market or the market early in the morning. Choose redder and beautiful shrimp that you will find and bring home.

Remember that shrimp and fish, in general, should not have a faint smell of ammonia else it would mean that the freshness is a distant memory. You will need to prepare a fabulous mustard sauce to accompany this amazing recipe that will become a permanent fixture in your kitchen.

When you cook the steamed shrimp, the main thing to remember is that crustaceans do not take long and should never be overcooked. You can make steamed shrimp on the stove, in a steamer or in the microwave. The Bhapa Chingri or steamed prawns undergo a light cooking that will allow you to do an encore without scruples. The flavored water is a nice touch, the smell of the dish is intense and recalls the atmosphere of the East. It is a simple appetizer but the results are amazing.


10 prawns
4 tbsp oil
1 cup coconut
1 small onion
5 tbsp mustard paste
2 green chilies
1 tsp red chili powder
1 tsp turmeric powder
1 banana leaf
Sugar to taste
Salt to taste

Recipe Method

Wash prawn pieces properly and then immerse it in salt water for about 5 minutes. Take out the prawns from the water and dry them properly.

In a steel bowl, combine oil, onion, grated coconut, sugar, green chillies, red chilli powder, mustard paste, salt, turmeric and sugar, mix well. Cover the bowl and marinate them in the coconut mixture for 10 minutes.

In a large pan half fill it with water and bring to boil. Put the prawn bowl in the pan and steam it covered for about 10 minutes or until the shrimp is translucent. Stir the shrimp once halfway through. Steamed prawns are ready to serve.


Peeled prawn: 4 pieces
Olive oil: 40 gm
De-seed diced tomato: 50 gm
Chopped garlic: 20 gm
Chopped scallion: 20 gm
Feta cheese: 20 gm
Juice of 1 lemon
White wine: 35 ml
Steamed rice: 1portion
Flour to season


Dust the prawn with season flour. Saute garlic with olive oil. Add prawns, saute, add wine and flambeau. Add tomatoes and scallions. Add feta cheese, finish with lemon juice. Serve with steamed buttered rice.

Kakra Chingri


Crabmeat: 200 gm
Shrimp paste: 100 gm
Mustard paste: 50 gm
Coconut paste: 25 gm
Green chili paste: 15 gm
Turmeric paste: 10 gm
Ginger paste: 20 gm
Mustard oil: 35 gm
Salt: to taste
Sugar: to taste
Banana leaves: 4-5


Mix the ingredients well in a bowl and refrigerate for a couple of hours. This will give you time to make the other preparations. This includes cutting the banana leaves into 6 inch squares. The pieces of banana leaves need to be warmed to make them soft and manageable. Once the crabmeat mixture looks well set take it out of the refrigerator and divide into eight equal portions. Place each portion on a single piece of softened banana leaf. Fold into neat parcels. Steam the parcels in a steamer for 10 minutes. Serve hot. This tastes best with steamed rice.


Felicity Grace Terry said...

So pretty, the dishes look wonderful against the vibrant colour of that cloth.

Kala said...

Beautiful presentation of this dish. And it sounds delicious.

Kalyan Panja
Kalyan Panja is a photographer and a travel writer sharing stories and experiences through photographs and words