Allergens in Chingri Bhapa: crustacean shellfish, mustard.
Ingredients
Quantities for 4.
- 500g medium, shelled and deveined, tails on Prawns
- 2 tbsp Mustard Seedssoaked, then ground
- 1 tbsp Poppy Seedssoaked, then ground
- 4 tbsp, freshly grated Coconut
- 5, three for the paste and two whole Green Chilli
- 3/4 tsp Turmeric
- 1/2 tsp Sugar
- to taste Salt
- 4 tbsp Mustard Oil
- 3 tbsp Coconut Milkfor a rounder, milder versionoptional
- 3 tbsp for the paste, plus water for the steamer Water
Cookware
stovetop, steamer, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the mustard seeds and poppy seeds together for 20 minutes in warm water with a green chilli and a pinch of salt, then grind fine. Under-soaked mustard tastes bitter and grits between the teeth.
- Devein the prawns and pat them completely dry, then rub with 1/4 tsp turmeric and a little salt for 10 minutes.
- Set up a tight-lidded steel tiffin box or a foil-sealed bowl standing in a covered pan of simmering water before you mix anything.
Method
- Grind the soaked mustard and poppy seeds with three green chillies, the coconut and 3 tbsp water to a smooth paste.
- Beat 3 tbsp of the mustard oil into the paste along with the remaining turmeric, the sugar, salt and the coconut milk if using.The oil must be beaten in, not poured on top, or it will separate during steaming.
- Fold the prawns through the paste until evenly coated and let them sit 10 minutes.
- Spread the prawns in a single layer in the tiffin box, scrape in every bit of paste, and tuck in the two whole chillies.
- Spoon the last tablespoon of raw mustard oil over the surface and close the lid tightly.
- Stand the box in a pan with water a third of the way up its sides, cover, and steam on medium for 15 minutes.Prawns go rubbery fast. Fifteen minutes is enough; twenty is too many.
- Turn off the heat and leave the box shut for 5 minutes to finish in its own steam.
- Open away from your face and serve immediately with hot plain rice.
Safe temperatures: Prawns, crab and squid are done when the flesh is opaque and pearly right through. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Best on the day. It keeps 24 hours refrigerated; reheat by steaming the closed box for 4 minutes, never in a pan, which toughens the prawns.
Nutrition Good estimate
One serving of Chingri Bhapa (178 g) is about 339 calories, or 191 calories per 100 g.
High protein: 27 g a serving, 32% of the calories
| Per serving178 g | Per 100 g | |
|---|---|---|
| Calories | 339 kcal | 191 kcal |
| Protein | 27.2 g | 15 g |
| Carbohydrate | 5.6 g | 3 g |
| of which sugars | 2.1 g | 1 g |
| Fibre | 2.4 g | 1 g |
| Fat | 24.1 g | 14 g |
| of which saturated | 8.5 g | 5 g |
| of which unsaturated | 13.8 g | 8 g |
Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Bengali recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.