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Sunday, June 19, 2011

Bhaape Chingri ....Steamed Prawns

in a grated coconut-mustard gravy

'Bhaape' means steamed in Bengali. And Chingri is of course Prawns
A recipe so simple to assemble and cook and also fast if instead of the traditional steaming, microwave is used...which I do. But my Ma insists, that the taste of the authentic 'Bhaapaano' or steaming is far far more superior to our short-cut microwaving. Coming from her, and that too about culinary methods and expertise, I cant even dream of arguing...but time being a major constraint, I have to make do with the second best....

Ingredients :
Medium sized prawns - 1 kg
Mustard paste - 1 small bowl
Tomato - 1, chopped
Potato - 1 medium sized, diced into small cubes and sauted after being smeared with a pinch of salt & turmeric
Grated coconut - 1
Turmeric - 1 tsp
Red Chili powder - 1 tsp or more
Kashmiri Chili - 1 - 1.5 tsp
Salt to taste
Green chillies - 2-3 chopped 
Coriander Leaves for garnishing
Mustard oil (a must to give the zing) - 3 tbsphe aut

Procedure :
If following the authentic steaming method....carry out the following steps in a steel container with a tight lid. If following the microwave menthod, use a microwaveable glass/ceramic container with a lid.
1. In the container mix all the ingredients listed above except the coriander leaves and pour the (only) mustard oil liberally.
2. Cover the container.
3a) Steaming - place the closed container in a bigger wok/saucepan. The bigger container should be filled with water upto 1/2 the level of the closed container.If a pressure cooker is being used, 2-3 whistles should be fine for the cooking to be completed..And in a regular steamer/wok, steam it for around 35-40 minutes

3b) Microwave the mix prepared in (1) for 7-8 minutes
4. Garnish with chopped coriander (dhonepaata) and serve with steamed rice.

Note :For added pungency / flavour of mustard (which we Bongs LOVE), drizzle about 2 tsp of mustard oil (kaancha tel) after completion of cooking and before garnishing.


Ushnish Ghosh said...

Dear Sahrmistha
I am bit surprised , why my comment did not go through earlier. Anyway, I like this recipe..Haven't cooked with coconut for quite some time though. Now for next few cooking "Sharmistha's Mallai" curry will be replaced by this one.
Fried reice tao darun..I take the note of spice and sequencing, will try soon as soon as I get chicken..
Bhalo theko

SGD said...

thanks..and also for the new nomenclature!