Shorshe Chingri Bhapa

Name: Shorshe Chingri Bhapa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 400 g prawn (medium, shelled and deveined, tail intact); 2 tbsp black mustard seed; 1 tbsp yellow mustard seed; 1 tbsp poppy seed; 3 tbsp coconut (freshly grated); 4 pcs green chili (slit lengthwise); 2 tbsp mustard oil; 1 pinch turmeric powder; 0.25 tsp salt; 2 tbsp water (for grinding mustard paste); 2 cup water for steaming (for the steamer base)

RATING

4.6/5(137)

TASTE SCORE

8/10

Succulent prawns steamed in a bold, velvety mustard-and-coconut paste kissed with green chili heat and the unmistakable pungency of pure mustard oil. A beloved Bengali classic, this dish comes together in minutes and delivers massive flavour with minimal effort.

PREP

15m

COOK

25m

SERVES

1 KATORI

229 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Soak the mustard and poppy seeds.
Combine black mustard seeds, yellow mustard seeds, and poppy seeds in a small bowl. Add 3 tablespoons water and let soak for 15 minutes to soften.
TIPSoaking removes bitterness from the mustard and helps grind to a smooth paste.
prep · ~10 min
Marinate the prawns.
In a mixing bowl, toss the deveined prawns with turmeric powder and salt. Set aside for 10 minutes.
mix · ~2 min
Grind the mustard-coconut paste.
1.Drain the soaked mustard and poppy seeds and transfer to a grinder.
2.Add grated coconut, 2 green chilies, and 2 tablespoons of water.
3.Grind to a smooth, thick paste, scraping down the sides as needed.
TIPThe paste should be as fine as possible. A slightly grainy texture will make the final dish bitter.
mix · ~1 min
Coat the prawns with the mustard paste.
1.Transfer the mustard-coconut paste to the bowl of marinated prawns.
2.Add 1 tablespoon of mustard oil.
3.Mix well until every prawn is evenly coated.
assemble · ~1 min
Arrange the prawns in the steaming vessel.
Transfer the coated prawns to a steel tiffin box or heatproof bowl, spreading them evenly. Nestle the remaining 2 slit green chilies on top and drizzle the remaining 1 tablespoon of mustard oil over everything.
TIPPlacing the bowl inside a steel container prevents water from the steamer from splashing directly into the prawns.
steam · ~25 min
Steam the prawns.
1.Pour 2 cups of water into the steamer pot and bring to a rolling boil.
2.Carefully place the sealed tiffin box inside the steamer.
3.Cover and steam on medium heat for 20-25 minutes until the prawns are opaque and the oil has separated.
TIPResist the urge to open the lid for the first 15 minutes. The tight steam is essential for cooking the mustard paste into a luscious coating.
serve · ~2 min
Rest briefly and serve hot.
Remove the tiffin box carefully, let it rest for 2 minutes, then serve the bhapa chingri directly from the container alongside plain steamed rice.
TIPThis dish tastes best when eaten immediately, as the fresh pungency of the mustard oil is most vibrant right after steaming.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use freshly grated coconut for best sweetness and texture; frozen or dried won't yield the same creaminess.
2
Grind the mustard paste as fine as possible — a coarse grind leaves a bitter, sharp bite in the final dish.
3
Soaking the mustard and poppy seeds for 15 minutes is crucial to mellow bitterness and achieve a smooth paste.
4
Resist opening the steamer lid during the first 15 minutes to trap steam and cook the prawns evenly.
5
Serve immediately after resting — the pungent aroma of raw mustard oil fades quickly as the dish cools.
6
Use medium prawns (not jumbo) so they cook through in the same time as the sauce.

RECIPE VARIATIONS

Adapt it for your goals.

vegetable bhapa

Vegetable bhapa

Replace prawns with cubed paneer or thickly sliced cauliflower; steam for the same time for a satisfying vegetarian version that absorbs the mustard-coconut paste beautifully.

oil free