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Chingri Bhapa or Steamed Prawns in Coconut Mustard Paste
Chingri Bhapa or Steamed Prawns in Coconut Mustard Paste

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We hope you got benefit from reading it, now let’s go back to chingri bhapa or steamed prawns in coconut mustard paste recipe. You can have chingri bhapa or steamed prawns in coconut mustard paste using 9 ingredients and 2 steps. Here is how you do that.

The ingredients needed to make Chingri Bhapa or Steamed Prawns in Coconut Mustard Paste:
  1. Take 250 gms medium prawns
  2. You need 2 tbsp black mustard paste
  3. Take 1/2 cup coconut scraped
  4. Provide 2 tbsp curd
  5. Provide 5-6 green and red chillies
  6. Provide 3-4 tbsp mustard oil
  7. Take To taste salt
  8. You need 1/2 tsp turmeric powder
  9. Get 1/4 th tsp red chilli powder
Instructions to make Chingri Bhapa or Steamed Prawns in Coconut Mustard Paste:
  1. Marinate prawns with a little salt and set aside for a few minutes. Meanwhile, soak mustard seeds with warm water for 10 minutes and make a paste of it with 2 green chilies, little water and curd. Scrape coconut.Mix coconut and the ground paste. Add this to the prawns. Add mustard oil, salt, turmeric and red chilli powder. Mix all and pour entire content in a tiffin box. Add chillies.
  2. Heat 2 cups water in a wok. When the water comes to a boil, place carefully the tiffin box in it. Close the lid and check that water does not enter it. Cover and steam for 20 to 25 minutes in medium flame. Check whether prawns are done. Drizzle 2 tsp mustard oil when prawns are done. The raw fragrance of mustard oil is the added zing to leave your tastebuds tingling. Serve hot with steaming hot rice. Never overcook prawns as they may get chewy.

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