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A classic Bengali delicacy where tender prawns are steamed in a pungent, creamy paste of mustard seeds, poppy seeds, and coconut. This 'bhapa' preparation is incredibly flavorful and best enjoyed with hot steamed rice.
For 4 servings
Prepare the Mustard-Coconut Paste
Marinate the Prawns
Steam the Prawns
A classic Bengali delicacy where tender prawns are steamed in a pungent, creamy paste of mustard seeds, poppy seeds, and coconut. This 'bhapa' preparation is incredibly flavorful and best enjoyed with hot steamed rice.
This bengali recipe takes 50 minutes to prepare and yields 4 servings. At 317.07 calories per serving with 28.63g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Rest and Serve
Replace prawns with fillets of fish like Hilsa (Ilish) or Bhetki (Barramundi) for an equally delicious 'Shorshe Bhapa Maach'.
Use paneer cubes or cauliflower florets instead of prawns for a vegetarian take on this classic dish.
Add 1-2 tablespoons of whisked yogurt (curd) to the marinade for a tangier, creamier gravy that slightly mellows the mustard's sharpness.
Prawns are rich in high-quality protein, which is essential for building and repairing tissues, muscle development, and overall body function.
Prawns provide a significant amount of selenium, a powerful antioxidant that helps protect cells from damage and supports thyroid function.
Mustard oil is a good source of monounsaturated and polyunsaturated fatty acids (MUFAs and PUFAs), including omega-3s, which are beneficial for heart health.
Both mustard seeds and turmeric contain compounds with anti-inflammatory properties that can help reduce inflammation in the body.
Bitterness in mustard paste can occur for a few reasons: not soaking the seeds long enough, over-grinding them which generates heat, or using old, stale mustard seeds. Always soak in warm water and grind in short pulses.
While you can use a neutral oil, mustard oil provides the authentic, pungent flavor that is characteristic of this Bengali dish. Substituting it will significantly alter the taste.
It is moderately healthy. Prawns are an excellent source of lean protein and selenium. However, the dish contains a significant amount of mustard oil and coconut, making it rich in fats. It's best enjoyed in moderation as part of a balanced diet.
One serving of Shorshe Chingri Bhapa contains approximately 380-450 calories, depending on the size of the prawns and the exact amount of oil and coconut used.
Shorshe Chingri Bhapa is traditionally served with hot, fluffy steamed white rice ('gorom bhaat'). The simple rice perfectly complements the rich and pungent gravy.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or by steaming for a few minutes before serving.
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