Authentic Bhapa Chingri Recipe | Bengali Steamed Mustard Prawns
Bhapa Chingri: The Classic Steamed Prawns in Mustard Sauce
Bhapa Chingri is a delicate yet pungent Bengali masterpiece. Tiger prawns are marinated in a sharp mustard paste with green chilies and raw mustard oil, then steamed to perfection. It is the ultimate pairing for a plate of steaming hot Basmati rice.
🛒 Ingredients
- 🍤 ½ kg Tiger Prawns (Cleaned)
- 🟤 2 tsp Brown Mustard Seeds
- 🧅 ¼ cup Onion (finely chopped)
- 🌶️ 2 Green Chilies (chopped)
- 🟡 ¼ tsp Turmeric Powder
- 🔥 ½ tsp Red Chili Powder
- 🛢️ 3 tbsp Mustard Oil
- 🧂 Salt (to taste)
👨🍳 Cooking Method
1. Prep the Prawns: Rub the cleaned prawns with salt and let them sit for 5-10 minutes. Rinse gently under cold water and pat dry. This helps remove any "fishy" odor.
2. The Mustard Paste: Coarsely grind the mustard seeds. In a stainless steel bowl (or a tiffin box), mix the ground mustard with a tablespoon of water, chopped onions, green chilies, turmeric, chili powder, and the mustard oil.
3. Marinate: Add the prawns to this mixture, coat them thoroughly, and set aside for 10 minutes to let the flavors penetrate.
4. The Steam: Place the bowl (covered) inside a large pan with enough water to reach 1/3rd of the way up the side of the bowl. Bring water to a boil.
5. Finish: Steam for about 10 minutes. Halfway through, give the prawns a gentle stir. Once they are opaque/translucent and the sauce is thick, they are done!
💡 Sarkar's Kitchen Pro-Tips
- The Oil: Always use raw Mustard Oil (Kacha Sarser Tel) for the marinade. It provides that signature "jhal" (pungency) that defines this dish.
- The Tiffin Box: Using a traditional steel tiffin box with a tight lid is the best way to trap the steam and keep the prawns succulent.
- Serving: Drizzle a few extra drops of raw mustard oil on top just before serving for an extra kick!
Garnish with more green chilies and serve with hot white rice! 🍚✨