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Shorshe Chingri Bhapa

INDIA

Prawns cooked in homemade mustard sauce

SUBMITTED BY

Sayan

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This recipe challenged me to make my own mustard powder, but Sayan assured me it was easier than I thought! Shorshe Chingri Bhapa is a traditional Bengali dish that beautifully showcases the region’s love for mustard and shrimp. Translating to “steamed shrimp with mustard,” this dish highlights the delicate flavors of shrimp combined with the robust, piquant taste of mustard paste. It is a beloved delicacy, often served at family gatherings and special occasions, and is cherished for its simplicity and depth of flavor.

What is Shorshe Chingri Bhapa?

At its core, Shorshe Chingri Bhapa features fresh shrimp marinated in a mustard-based paste and then steamed to perfection. The dish is a perfect representation of Bengali cuisine, where the use of mustard oil and mustard seeds is prevalent. The steaming process retains the shrimp’s natural sweetness while infusing it with the rich, nutty flavors of mustard.

Key Ingredients

  1. Shrimp: Fresh, medium-sized shrimp are ideal for this dish. They should be cleaned and deveined, ensuring that their natural sweetness shines through.

  2. Mustard Seeds: Black or yellow mustard seeds are used to make the mustard paste. They provide the dish with its signature flavor and a slight pungency.

  3. Mustard Oil: This oil adds a distinct flavor and aroma, enhancing the overall taste of the dish. It is a staple in Bengali cooking and complements the shrimp beautifully.

  4. Green Chilies: For a bit of heat, green chilies are often added to the mustard paste. They can be adjusted based on personal preference.

  5. Salt: A basic seasoning that enhances the flavors of the other ingredients.

  6. Turmeric: This spice adds color and depth, as well as health benefits.

Preparation Method

Making Shorshe Chingri Bhapa is a straightforward process, requiring minimal ingredients and effort:

  1. Prepare the Mustard Paste: Soak mustard seeds in water for about 15-20 minutes to soften them. After soaking, drain and blend them with green chilies, a pinch of salt, and a little water until you achieve a smooth paste.

  2. Marinate the Shrimp: In a bowl, combine the cleaned shrimp with the mustard paste, turmeric, and salt. Make sure the shrimp are well-coated in the marinade. Let this mixture sit for about 15-20 minutes to allow the flavors to meld.

  3. Steam the Mixture: Transfer the marinated shrimp to a heatproof dish or bowl that fits inside your steamer. You can also use a banana leaf to wrap the shrimp for added flavor. Place the dish in a steamer and steam for about 15-20 minutes or until the shrimp turn pink and are cooked through.

  4. Serve: Once cooked, remove the dish from the steamer and drizzle a little mustard oil on top for added flavor. Serve hot with steamed rice.

Nutritional Benefits

Shorshe Chingri Bhapa is not only delicious but also nutritious. Shrimp is a great source of protein, low in calories, and rich in essential nutrients like omega-3 fatty acids. Mustard seeds and mustard oil offer health benefits, including anti-inflammatory properties and heart health support.

Shorshe Chingri Bhapa is a testament to the rich culinary traditions of Bengal, celebrating the region’s love for seafood and mustard. Its simple preparation method and robust flavors make it a delightful dish that is sure to impress. Whether enjoyed at a festive gathering or a cozy family meal, this dish encapsulates the essence of Bengali cuisine. Try making Shorshe Chingri Bhapa at home and experience the unique flavors of this beloved dish!

Shorshe Chingri Bhapa

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Ingredients
  

For the mustard paste

  • ¼ cup black mustard seeds
  • ½ cup water
  • 1 green chili
  • 2 cloves garlic
  • ¼ tsp salt
  • 1 tsp turmeric
  • 1 Tbsp water
  • ½ Tbsp white vinegar

For the rest

  • 6 large prawns (about 225-250 g)
  • 4 Tbsp mustard paste
  • 3 Tbsp water
  • 2 Tbsp mustard oil
  • 1 Tbsp greek yogurt
  • 1 tsp salt
  • 1 tsp turmeric
  • 2-4 green chillies split

Instructions
 

Make the mustard paste

  • Soak the mustard seeds in ½ cup of water for 30 mins.
  • Drain the mustard seeds from the water. In a spice grinder, add the remaining ingredients and grind, adding water if/as needed, until a bright yellow paste forms.

For the Shorshe Chingri Bhapa

  • In a bowl combine mustard paste, yogurt, salt, turmeric and 1 tbsp of mustard oil and mix thoroughly. Dilute the paste with water if/as needed.
  • After the spice mix is made, put in peeled and deveined prawn, and split chillies and mix well.
  • In a small steel container, pour in the contents and top with remaining mustard oil.
  • Heat water in a large pan or wok and place the container in, making sure at least half of it is submerged. Cover and continue to cook in rolling boil for 12-15 mins.
  • Serve!
Course: Dinner
Region: Asia

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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