A traditional and irresistible Bengali delicacy, Aam Shorshe Chingri Bhapa is prawns delicately steam cooked in a yummy raw mango-mustard-coconut gravy.
Bethica Das's recipe brings together a mix of flavours -- pungency from freshly ground mustard seeds, sweetness from the coconut, tanginess from the raw mango and heat from the green chillies.
Drizzle extra mustard oil on top, before serving, if you wish, and enjoy with a bowl of steamed rice.
Aam Shorshe Chingri Bhapa
- 250 gm prawns, cleaned, deveined
- 1 tbsp rai or mustard seeds, soaked for 30 minutes
- 2-3 green chillies + extra if preferred
- Salt to taste
- ½ tsp haldi or turmeric powder
- 1 tbsp mustard oil
- 2 tbsp grated fresh coconut
- 2-3 garlic pods
- 1 small raw green mango, deseeded, roughly chopped
- 2-3 tbsp chopped green dhania or coriander or cilantro leaves
- Mustard oil, to drizzle before serving, optional
- Grind the 2-3 chillies, mustard seeds, garlic, raw mango, grated coconut to a smooth paste.
- In a bowl, mix the paste with the prawns, mustard oil, chopped coriander, salt, turmeric powder.
Transfer the contents into a steel container with a lid and place an additional 1-2 green chillies, if you prefer, on the top of the marinated prawns and cover.
- Fill a saucepan large enough to fit the steel container with water and place the steel container of prawns in it.
Cover the saucepan too and steam cook over medium-heat for 10-15 minutes or until the prawns are done.
Take off heat and transfer to a serving bowl.
Drizzle extra mustard oil on top, and serve with hot steamed rice.
Bethica Das is a Sharjah-based food blogger.
Do you have any recipes to share? Please mail the recipe(s) to firstname.lastname@example.org (SUBJECT: RECIPE) with photographs/videos of the recipe, your name, location and a photograph of yours.