Steamed Prawn (chingri Macher Bhapa)
Chingri Macher Bhapa, or Steamed Prawn, is a traditional Bengali dish known for its rich flavors and aromatic spices. This dish is a popular choice for special occasions and gatherings, and it's surprisingly easy to make at home.
Ingredients
- 500g prawns, cleaned and deveined
- 1 cup grated coconut
- 2-3 green chilies, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon mustard oil
- Salt to taste
Instructions
- In a mixing bowl, combine the cleaned prawns, grated coconut, green chilies, turmeric powder, mustard oil, and salt. Mix well to coat the prawns evenly with the spices.
- Transfer the prawn mixture to a heatproof dish and spread it out evenly.
- Prepare a steamer and place the dish with the prawn mixture inside. Steam for about 15 minutes or until the prawns are cooked through.
- Once done, remove from the steamer and let it cool slightly before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Carbohydrates
- 5g
- Fat
- 15g
Supplies
Heatproof dish Steamer
Tools
Mixing bowl Knife Cutting board
Serving suggestions
Serve the Steamed Prawn with steamed rice for a complete Bengali meal.
Tips & tricks
For a spicier kick, you can add more green chilies to the prawn mixture. Adjust the spice level according to your preference.
Cost
$15