BHAPA CHINGRI
The sound of Bhapa Chingri breathes music in the hearts of Bengalis.
Bhapa is steamed and steaming is honored way to cook in Bengal;spice coated,packed ,sealed and cooked while you hold your breathe ,waiting for the first whiff of the exhilarating aroma.
This is a quintessential dish,made with mix of mustard and poppy seed paste slender hot chili peppers, generous drizzle of mustard oil .
Bhapa Chingri is the ultimate delicacy which does't need any special reason to happen.
I do not want to run complimenting this dish and leave it to you my friends try out yourself.
INGREDIENTS
METHOD
Clean the Chingri very well and keep them aside.
Now marinade the chingri with 1tsp salt and 1tsp turmeric powdered and set aside for 20minutes.
In the meantime take a small grinder and make smooth of Black Mustard seeds with 2 green chilies with salt( chilies and salt to remove the bitterness black mustard seeds),white mustard seeds and Poppy seeds with some water separately .
Pour all the paste in a bowl add red chili powder,salt,sugar,curd Turmeric powder and mix well.
Take a pan heat with little oil, fry the Chingri for 2- 3 minutes and keep aside .
Then with the same pan pour some more mustard oil add kalonji .
After few minutes add the whole paste mixture
Saute it for few minutes till the oil oozes out from the masala.
Add all the fried chingri and green chillies and mix well .
Close the lid of the pan and cook it in low flame for 15 minutes give a gentle stir in between
AT last add grated coconut and little mustard oil .
Again close the lid for 10 minutes more.
Turn off the heat let the curry stand for 10-15 minutes.
After 10 minutes open the lid and serve hot with Steamed Rice .
The sound of Bhapa Chingri breathes music in the hearts of Bengalis.
Bhapa is steamed and steaming is honored way to cook in Bengal;spice coated,packed ,sealed and cooked while you hold your breathe ,waiting for the first whiff of the exhilarating aroma.
This is a quintessential dish,made with mix of mustard and poppy seed paste slender hot chili peppers, generous drizzle of mustard oil .
Bhapa Chingri is the ultimate delicacy which does't need any special reason to happen.
I do not want to run complimenting this dish and leave it to you my friends try out yourself.
INGREDIENTS
- Medium size Chingri/Prawn/Shrimp-20 pcs
- White Mustard Seed-1/2 cup (soak in water for 10 minutes)
- Black Mustard Seeds-5tbsp(soak in water for 10 minutes)
- Poppy Seeds-2tbsp(soak in water for 10 minutes)
- Green Chilies-7-8 pcs
- Red Chili Powder-1tbsp
- Mustard Oil -5-6tbsp
- Turmeric Powder-2tsp
- Salt
- Sugar
- Grated Cococut-1/2 cup
- curd-1cup
- Kalonji -1tsp
METHOD
Clean the Chingri very well and keep them aside.
Now marinade the chingri with 1tsp salt and 1tsp turmeric powdered and set aside for 20minutes.
In the meantime take a small grinder and make smooth of Black Mustard seeds with 2 green chilies with salt( chilies and salt to remove the bitterness black mustard seeds),white mustard seeds and Poppy seeds with some water separately .
Pour all the paste in a bowl add red chili powder,salt,sugar,curd Turmeric powder and mix well.
Take a pan heat with little oil, fry the Chingri for 2- 3 minutes and keep aside .
Then with the same pan pour some more mustard oil add kalonji .
After few minutes add the whole paste mixture
Saute it for few minutes till the oil oozes out from the masala.
Add all the fried chingri and green chillies and mix well .
Close the lid of the pan and cook it in low flame for 15 minutes give a gentle stir in between
AT last add grated coconut and little mustard oil .
Again close the lid for 10 minutes more.
Turn off the heat let the curry stand for 10-15 minutes.
After 10 minutes open the lid and serve hot with Steamed Rice .
Awesome recipe - after cooking tasted fab - happy hubby 😆 - thanks Suronita - keep up the good work
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