This is a classic bhapa chingri recipe where the prawns are smeared with a paste of mustard seeds, poppy seeds and grated coconut, and steamed inside a parcel made of lau pata or bottle gourd leaves. Quite a unique rendition of chingri macher paturi recipe where the prawn mix is rolled up inside an envelope of edible leaves of lau patay, instead of kolapata or banana leaves. Hence making the entire dish edible. Amazing right, how we Bengalis can turn anything into an exotic delicacy!
This Daab Chingri recipe belongs to the annals of Bengali heritage cooking, which often enjoys the high rank of occasional festive cooking. A traditional Bengali festive meal gets an instant upgrade when this dish of daab chingri is made as a part of it. Here, prawns are cooked in a coconut based gravy inside a tender coconut. This process of cooking makes it uniquely delicious and flavourful.
Shorshe bata diye Tilapia macher recipe is perhaps one of the most common ways of making Tilapia fish in a Bengali kitchen. This bony fish is simmered in a pungent mustard seed gravy, then duly served with some parboiled rice, accompanied by a wedge of lime to wrap the meal neatly.
Bhapa Chingri is the Bengali way of steam cooking of prawns in mustard gravy. In this recipe article, I have shared how to make bhapa chingri in microwave oven with just a handful of ingredients. This recipe hardly needs 5 minutes of preparation and another 5 minutes of cooking, so with 15 minutes, you have a hearty and delicious prawn curry recipe ready. Perfect for busy weeknight dinners.