Chingri Bhapa, a traditional Bengali delicacy, is a culinary masterpiece that combines the flavorful aromas of a variety of aromatic spices with the rich flavours of fresh prawns. This delectable recipe not only tickles the taste buds but also displays distinctive Bengali cooking methods. I’ll explore the background, components, method of preparation, and delicious flavour of Chingri Bhapa in this blog post, making it a must-try meal for every food lover.
A Brief History of Chingri Bhapa:
With a history that dates back to past times, Chingri Bhapa occupies a significant role in Bengali cuisine. The word “Bhapa” means “steamed,” which is an accurate translation of the cooking method used to make this meal. The Bengalis have perfected the art of steaming over many centuries to keep the food’s authentic flavours and textures.
The coastal areas of Bengal have an abundance of prawns, known as “Chingri” in Bengali, making them a popular source for a variety of recipes, including Chingri Bhapa. Families have used this recipe for generations, adding their special touches to this traditional dish.
The Key Ingredients:
The marinade is the next important component. In traditional dishes, ingredients like mustard paste, coconut, green chillies, turmeric, and salt are combined. Chingri Bhapa stands apart from other prawn recipes because of the beautiful balance between the sharp mustard flavour and the sweet coconut flavour.
Chingri Bhapa Recipe Ingredients:
200g fresh prawns, cleaned and deveined
2 tablespoons black and white mustard seeds (soak for 30 minutes)
2 tablespoons grated coconut
4-5 green chilies
1-inch ginger
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
3 tablespoons mustard oil
salt to taste
How To MakeChingri Bhapa:
Preparing the Marinade:
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- In a mixing jar, add the mustard seeds, grated coconut, chopped green chillies, ginger and salt. Adjust the number of green chillies based on your spice preference. Blend to make a coarsely fine paste.
Mixing the Marinade with Prawns:
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- Take a stainless steel container that fits inside your pressure cooker. Add the prawns to the prepared mustard seed paste and gently mix until the prawns are evenly coated.
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- Close the container with a lid or aluminium foil to seal it tightly.
Cooking in the Pressure Cooker:
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- Pour about 1 cup of water into the pressure cooker and place a steam rack at the bottom. If you don’t have a steaming rack, a small bowl or a steel plate upside down will also work.
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- Carefully place the sealed container with the prawns on the steaming rack.
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- Close the pressure cooker with its lid, but make sure not to put the weight/whistle on the vent. We want to steam the prawns without building pressure.
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- Turn on the heat to medium and let the prawns steam for approximately 7–8 minutes.
Finishing Touches:
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- After the steaming is complete, turn off the heat and carefully open the pressure cooker. Use oven mitts or a cloth to handle the hot container.
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- Uncover the container, and you’ll be greeted with the mouthwatering aroma of Chingri Bhapa.
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- Serve the steamed prawns hot with plain steamed rice for a wholesome Bengali meal.
Serving Suggestion:
Steamed white rice pairs well with Chingri Bhapa, so you can fully appreciate its subtle flavours without being distracted. You’ll be taken to the core of Bengal through the taste experience created by the aromatic steamed prawns and the uncomplicated rice.
FAQ:
Q: What is Chingri Bhapa?
Q: How to pronounce steamed shrimp?
A: Chingri Bhapa” is pronounced as “buh-pah chin-gree.”
Q: What is the meaning of Bhapa in Bengali?
A: In Bengali, “Bhapa” translates to “steamed.” Chingri Bhapa refers to prawns that are cooked by steaming.
Q: Can I use frozen prawns for Chingri Bhapa?
A: If you can’t get fresh prawns, you can use frozen ones; but, fresh prawns have the finest flavour and texture. Just be sure that before marinating and steaming, the prawns are well-cleaned and deveined.
Q: Is Chingri Bhapa spicy?
A: Bhapa Chingri spiciness can be adjusted to individual preferences. The heat comes from the green chillies used in the marinade. You can adjust the number of green chillies based on your spice tolerance.
Q: Can I refrigerate leftover Chingri Bhapa?
A: Yes, you can refrigerate any leftover Chingri Bhapa Just store it in an airtight container and consume it within 2-3 days for the best quality and taste. Reheat it gently in the microwave or on the stovetop before serving.
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Recipe Card
Quick and Easy Chingri Bhapa in a Pressure Cooker
Course: UncategorisedCuisine: Bengali, IndianDifficulty: Easy4
servings10
minutes10
minutes300
kcalFor a quick lunch or dinner, prepare this simple Bhapa Chingri in the Bengali style. The main ingredients in Bhapa Chingri include fresh prawns, mustard paste, grated coconut, green chilies, turmeric powder, mustard oil, sugar, and salt. This Bhapa Chingri tastes great served over fluffy white rice.
Ingredients
200g fresh prawns, cleaned and deveined
2 tablespoons black and white mustard seeds (soak for 30 minutes)
2 tablespoons grated coconut
4-5 green chilies
1-inch ginger
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
3 tablespoons mustard oil
salt to taste
Directions
- Preparing the Marinade:
In a mixing jar add the mustard seeds, grated coconut, chopped green chilies, ginger and salt. Adjust the number of green chilies based on your spice preference. Blend to make a coarsely fine paste. - Mixing the Marinade with Prawns:
1. Take a stainless steel container that fits inside your pressure cooker. Add the prawns to the prepared mustard seed paste and gently mix until the prawns are evenly coated.
2. Close the container with a lid or aluminum foil to seal it tightly. - Cooking in the Pressure Cooker:
1. Pour about 1 cup of water into the pressure cooker and place a steaming rack at the bottom. If you don't have a steaming rack, a small bowl or a steel plate upside down will also work.
2. Carefully place the sealed container with the prawns on the steaming rack.
3. Close the pressure cooker with its lid, but make sure not to put the weight/whistle on the vent. We want to steam the prawns without building pressure.
4. Turn on the heat to medium and let the prawns steam for approximately 7-8 minutes. - Finishing Touches:
1. After the steaming is complete, turn off the heat and carefully open the pressure cooker. Use oven mitts or a cloth to handle the hot container.
2. Uncover the container, and you'll be greeted with the mouthwatering aroma of Bhapa Chingri.
Recipe Video
Top Tips:
- Fresh, high-quality prawns always use for the best results. Look for medium-sized prawns that are cleaned and deveined properly.
- Prepare fresh mustard paste for an authentic taste. You can use a combination of black and yellow mustard seeds, soaked and ground to a smooth paste.
- Grate fresh coconut for the marinade. Fresh coconut adds a distinct flavor and aroma to the dish that cannot be replicated with desiccated or frozen coconut.
- For a genuine flavour, use mustard oil into the marinade. A unique flavour that complements the the mustard paste and elevates the dish's flavour profile is added by the mustard oil.