Bhapa Chingri in Microwave
Bhapa Chingri !!
While I was thinking what should be my first recipe in the blog, because the first ones are always special. And I could not have thought of anything better that describes "thebonghomechef" than "Bhapa Chingri" (in a microwave) Or prawns steamed in mustard paste.!! This is traditional ,authentic and yet simple and quick to make. The taste of mustard will hit your palate and there will be a bomb of rustic flavours in your mouth. isnt that wonderful. Now if you are a bong you know what I mean, and if you are not then please try this recipe to know what I mean.
This is a very simple recipe and is absolute bliss for all the bengalis. This is a treat which we look forward to and has the simplest of ingredients. I have here used microwave to cook it but it can be similarly cooked in a steamer as well. If you have guests coming and you want something exotic yet simple, then I have got you sorted right here.
Ingredients :
Prawns : 300 gms (500 gms before cleaning)
Mustard : 2 tablespoon soaked overnight or atleast for 2 hours ( 1.5 tbsp yellow + 1/2 tbsp black , you can use 50:50 ratio or totally black mustard depending upon how strong you want the taste of mustard to be, I like it to be little mild hence I use this ratio 1:1 works well too.)
Coconut : 20 gm / 2 tbsp if you grate it (fresh coconut )
Curd : 4 tbsp Thick Curd
Mustard Oil : 3 tbsp
Green chillies : 4 (3 chopped +1 slit)
Procedure:
Clean the prawns and set aside. Take the mustard seeds and drain extra water, put them into a grinder add the salt, turmeric and green chillies along with around one fourth cup water and make a fine paste. Once you get a fine paste add in the coconut pieces in the same jar and again grind everything together to a fine paste.
Transfer the paste into a microwave safe bowl and mix in the curd and the sugar. Add in the prawns and the mustard oil. Fold everything together now put the slit green chilly and cover the bowl either with a plastic wrap or any microwave safe lid.
Microwave on high power for 5-7 minutes.
Incase you want to use a steamer then you may steam it for around 15 minutes on medium heat.
Serve with steamed rice. You can also add few drops of mustard oil while serving (adds a little more zing)
Do give this recipe a try and let me know how you liked it..!!
While I was thinking what should be my first recipe in the blog, because the first ones are always special. And I could not have thought of anything better that describes "thebonghomechef" than "Bhapa Chingri" (in a microwave) Or prawns steamed in mustard paste.!! This is traditional ,authentic and yet simple and quick to make. The taste of mustard will hit your palate and there will be a bomb of rustic flavours in your mouth. isnt that wonderful. Now if you are a bong you know what I mean, and if you are not then please try this recipe to know what I mean.
This is a very simple recipe and is absolute bliss for all the bengalis. This is a treat which we look forward to and has the simplest of ingredients. I have here used microwave to cook it but it can be similarly cooked in a steamer as well. If you have guests coming and you want something exotic yet simple, then I have got you sorted right here.
Ingredients :
Prawns : 300 gms (500 gms before cleaning)
Mustard : 2 tablespoon soaked overnight or atleast for 2 hours ( 1.5 tbsp yellow + 1/2 tbsp black , you can use 50:50 ratio or totally black mustard depending upon how strong you want the taste of mustard to be, I like it to be little mild hence I use this ratio 1:1 works well too.)
Coconut : 20 gm / 2 tbsp if you grate it (fresh coconut )
Curd : 4 tbsp Thick Curd
Mustard Oil : 3 tbsp
Green chillies : 4 (3 chopped +1 slit)
Procedure:
Clean the prawns and set aside. Take the mustard seeds and drain extra water, put them into a grinder add the salt, turmeric and green chillies along with around one fourth cup water and make a fine paste. Once you get a fine paste add in the coconut pieces in the same jar and again grind everything together to a fine paste.
Transfer the paste into a microwave safe bowl and mix in the curd and the sugar. Add in the prawns and the mustard oil. Fold everything together now put the slit green chilly and cover the bowl either with a plastic wrap or any microwave safe lid.
Microwave on high power for 5-7 minutes.
Incase you want to use a steamer then you may steam it for around 15 minutes on medium heat.
Serve with steamed rice. You can also add few drops of mustard oil while serving (adds a little more zing)
Though I am vegetarian love you are your presentation. Will be waiting for all new veg recipes
ReplyDeleteThank you Pratibha.. Yes will definitely post veg recipes soon.
Deletebong and fish connection always rocks....ilish recipes plzz
ReplyDeleteYes Rimpa.. For Ilish you have to wait till the Ilish season will post all variations of Ilish. Thank you
Deletesuper and simple recipe as the first recipe of ur bolg.. couldnt have been a better choice than this.. u rock master chef.. 👌👌👌
ReplyDeleteThank you Archana.. For this love and support.. Gives me more confidence..!!
Delete