Bengali-styled steamed prawn or bhapa chingri is cooked in multiple ways and in this blog post, I am sharing the way I prefer to cook it at my home. Bhapa means steamed and chingri means prawn. I  prepare this recipe with the help of mustard paste, yoghurt and coconut and this is a traditional Bengali recipe. Prawns are a  rich source of selenium and zinc and these are essential nutrients for the human body. The best way to consume prawns is to eat in a moderate amount because it can increase cholesterol levels and do not consume this dish if you are allergic to prawns.

INGREDIENTS OF STEAMED PRAWN:

• Medium-sized Prawns- 400 grams
• Yoghurt- 1 cup
• Green Chilli-8 to 10, slightly slit
• Mustard  seed paste-2 teaspoon
• Coriander powder-Half teaspoon
• Cumin powder-Half teaspoon
• Turmeric Powder- Half teaspoon
• Red chilli powder- One teaspoon
• Mustard Oil-4 to 5 teaspoon
• Coconut pulp-3 teaspoon
• Salt-To taste
• Sugar- 1 teaspoon
• Coriander leaves -For garnishing

COOKING PROCESS:

• Wash and de-vein the prawns as it is very important to clean the prawns.
• in a mixing bowl, you will add yoghurt ( preferably hung curd.) as hung curd adds thickness and smoothness to the gravy.
• Please add the dry spices, salt and sugar and mix them well.
• You will add raw mustard oil, chilli, and mustard paste and mix well.
• Add the coconut pulp as it gives a nice flavour.
• Do not add fried prawns and fried prawns will get harder during the process of steaming and will have a rubbery texture. You will add raw prawns for the best outcome.
• Keep this prawn, mustard, coconut and oil mixture in a tightly sealed box for the purpose of steaming.
• You will heat a wok and add water to it.
• Place a stand on the water and you should heat the water enough to produce steam.
• Do ensure that the water level does not reach the sealed box or else the curry will get mixed with water and so please avoid this.
• Place a stand inside the wok and keep the sealed box on top of it so that the bottom of the box does not touch the base of the wok.
• You will ensure that the lid of the wok is placed tightly so that no steam escapes from the wok and this in turn will ensure even cooking.
• Steam cook on low flame for about 15 minutes because the low flame will not burn the mixture.
• Close the flame after 15 minutes as overcooking will destroy the texture of the prawns.
• Keep the sealed box inside the wok for some time more and take it out only at the time of serving.
• Garnish with cilantro or coriander leaves and add a teaspoonful of raw mustard oil on top of the steamed prawn so that it makes a huge difference.
• Mustard oil is mandatory for this Bengali-styled recipe as mustard oil renders gives a distinct aroma to this dish.

Cooking Time: 15-20 minutes.

HOW TO SERVE THE STEAMED PRAWN:

• Do note that steamed white rice is a winning combination with Bengali-styled fish recipes because the flavour gets enhanced when consumed with white rice.
• Do serve this dish mainly for lunch with rice.
• This dish is mouth-watering so serve this dish hot.

The post STEAMED PRAWN first appeared on BEAUTY AND KITCHEN.

The post STEAMED PRAWN appeared first on BEAUTY AND KITCHEN.