Chingri or Prawns are one of my first love. I can have Chingri everyday and never get tired. One of my favourite dish I like preparing is Chingri Bhaape which is Chingri or Prawns steamed and whole lot of mustard oil is used and basic spice is mustard paste. Black mustard paste is ideal and not so much white mustard paste. Most Bengali’s like various versions of steaming the fish – like Bekti or Bhetki, Ilish or Hilsa etc. I like most with Chingri and my second choice would be Bekti or Bhetki. Ilish is good and I’ve had it before but not my first choice.

Serves -2 people

Preparation time -5 mins, Cooking time-10 mins

Ingredients

50 gms medium size prawns

5-6 Tbsp mustard oil

1 Tbsp mustard paste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

2-3 green chillies slit

Salt as per taste

Method

Wash and devein the prawns keeping the tail instact. In a bowl add the prawns and drizzle a little mustard oil, add red chilli powder, turmeric powder, slit green chillies, salt and add the rest of the oil. Seal the container and in a big bowl boil water half the portion of the sealed box. Put on low flame and steam the prawns. After 5-6 mins the prawns are done.

Enjoy with steam rice as I did