Bhapa Chingri

Bhapa in bengali means steamed. However, when we talk food-wise, it may mean two things - first that the ingredients are steamed and secondly that they were given "dum" or pressure- while cooking. Bhapa Machch or Bhapa fish is a common bengali delicacy, however, not many traverse through doing the same to prawns or chingri. There are two reasons behind it, first that not many are confident about thye process of bhapa, second that not many want to delve into adding mustard and prawn together and third because a wrongly timed bhapa may lead to chewy prawns. 

However, this is a recipe I tried of-late and it turned pretty well. Best part it cooks in just 15 minutes including the preparations. Serves 4 portions.

GOES WELL WITH: Plain rice or roti, though my father (a big fan of this dish) prefers it with plain rice. 

POINTERS:

• Prawns are a delicacy no doubt but sometimes a wrong way to clean and devein them ruins the experience. I simply clean prawns at home. Just make a long slit on the back of the prawn down till slightly above the tail portion clean the blue/brown/red/black vein from the prawn. Voila you are done.
• Choosing the variety of prawn is another task. Just like fish, one must be deligent to choose specific kind of prawn for specific dishes I choose Large Pud Prawns for this dish. 
• Double boiler means placing the ingredients into a bowl and placing it on another bowl filled with water. In this dish I have used pressure cooker without puting the whistle.

INGREDIENTS:.

250gms Large Pud Prawns

2 Tbps Black Mustard 

2 Tbps Poppy seeds/ Posto

5 Green Chillies

1/2 tsp Turmeric for marination

1 tsp Turmeric for paste

salt to taste and marination

1 tbsp Mustard Oil

Water to boil 

Foil paper

METHOD:

• Take the cleaned and deveined prawns add 1/2 tsp Turmeric and little salt, mix well and set aside.
• In a grinder put Black Mustard, Poppy, 1 Green Chilly and 1 tsp Turmeric and water. Grind into a smooth paste. 
• Take a cooker and fill it with water. water level must not be more than 1/4th than the utensil you intend to put inside the cooker. 
• In a deep utensil, preferably steel tiffin-box or dabba (without lid) add the prawns and the Mustard-Poppy paste along with Mustard Oil and the remaining salt and Green Chillies. Cover the dabba with aluminium foil. Place it inside the cooker and place the lid of the cooker on top without closing the cooker tightly. Do not put the whistle. 
• Cook in pressure for 10 minutes. Once done place the Bhapa chingri in serving bowl and relish the dish.