চিংড়ি ভাপা | Bhapa Chingri | Steamed Prawns

Ingredients:

Prawns (roughly peeled, cleaned and deveined) 250 grams
Black Mustard Seeds (Sorse) 1 tbsp
Yellow Mustard Seeds (Sorse) 1 tbsp
Poppy Seeds (Posto) 1 tbsp
Whisked Curd/Yogurt 4 tbsp
Green Chilies (slit) 4 (for paste) + 3 (in marination)
Mustard Oil 3 tbsp
Turmeric Powder 2 tsp
Salt 2 tsp / As Per Taste
*tbsp-tablespoon;tsp-teaspoon*

Preparation & Marination:

-In a blender jar, add 4 green chilies, black mustard seeds, yellow mustard seeds & poppy seeds. Coarse grind, add 5-6 tbsp water and blend into fine smooth paste.

-In a mixing jar, add prawns, prepared Sorse-Posto paste (Mustard-Poppy seeds Paste), whisked curd, mustard oil, slit green chilies 3, sprinkle turmeric powder and salt. Mix all the ingredients with the prawns & Coat well. Set aside 15 minutes to marinate.

-The paste shouldn’t be too thin or tight. It should be smooth & fine in texture

How To Cook:

Step 1 : In a steel tiffin box place the marinated prawns. Close the box with a lid, seal tightly so no water seeps in.

Step 2 : In a shallow wok, pour 500 ml water, place the tiffin box in the middle , make sure the water do not go over the height of the container.

Step 3 : Cover the pan & Steam for around 20-25 minutes over medium flame. Once done, turn off the flame, and let it rest for 10 minutes with its lid on.

Step 4 : Serve hot with pplain white rice.
For more Recipe: www.bongappetit.in
BonGappétit

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