Bhapa Chingri/Steamed Prawns

This is the Bengali way of cooking prawns or shrimp in steam with mustard paste. Traditionally black or white mustard seeds are soaked and made into a paste but this is a super quick two-step recipe using yellow mustard. It works equally well with a fraction of the time. I bought shrimp that was already deveined and cleaned so the time taken will be slightly longer if you have to clean the shrimp yourself.

COOK TIME: 15 mins

PREP TIME: 5 mins

YIELDS: Serves or makes 2-3


  • Tail off Large Shrimp/ Tiger Prawns 8 oz
  • Classic Yellow Mustard 3 tbsp
  • Yogurt 2 tbsp
  • Turmeric powder 1 tbsp
  • Red chili powder 1 tbsp
  • Garlic paste 1 tsp
  • Salt
  • Sugar 1 tbsp
  • Mustard oil 2 tbsp
  • Water 3 cups


  • In a bow mix salt, turmeric, sugar, red chili powder, yogurt, garlic paste and mustard paste. Mix shrimp into the mixture well. Drizzle mustard oil on top. Cover the lid.
  • In a large pan of water heat up water. Gently drop the covered bowl on to the boiling water. Make sure the boiled water does not seep into the lidded bowl. Lower the heat to medium and cover the pan with a lid. Let this cook for 15 mins. Turn off the heat and let it stay in the steam for 10 mins before opening the lid and the cover of the bowl. Serve with cooked basmati rice.
Mixing the ingredients
Bhapa Chingri

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