Chingri Bhapa

Bong Eats’ chingri bhaape steams prawns in a freshly ground mustard sauce. This selected recipe uses a microwave rather than the source’s alternative covered-container stovetop method.

The source describes the rich mustard flavour as mellowed by coconut and yogurt. The prawns are shelled and deveined while their heads and tails are retained.

The selected hot-water soak is followed by straining the mustard seeds. They are ground with salt, three green chillies and separate grinding water until smooth; sugar, turmeric and chopped coconut are then blended into the same paste.

The paste is moved to a microwave-safe bowl and mixed with yogurt. The prawns are folded into it, then mustard oil and the remaining slit green chilli are added on top.

The bowl is covered with plastic wrap and microwaved. The source contrasts this preparation with the traditional steamer or double-boiler approach.