Name: Steamed prawns in musturd and coconut gravey recipe by Joyeeta Das at BetterButter
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 3
Ingredients: Prawn (medium size ) - 10; Grated Coconut - 1/2 cup; Mustard seeds - 2 table spoons; Poppy seeds - 2 table spoons; Turmeric Powder - 1/2 teaspoon; Green chili - 2; Red chili powder - 2 to 3 teaspoons; Sugar - 1/2 teaspoon; Mustard oil - 2 to 4 tablespoons

ABOUT Steamed prawns in musturd and coconut gravey RECIPE

This an authentic dish of Bengal which is also known as 'sorse chingri bhape ' . I learned this recipe from my mother . We also cook hilsa fish in this same manner . This is a very famous recipe of Bengal . Bengali cuisine is incomplete with out this recipe .

Ingredients Serving: 3

Prawn (medium size ) - 10
Grated Coconut - 1/2 cup
Mustard seeds - 2 table spoons
Poppy seeds - 2 table spoons
Turmeric Powder - 1/2 teaspoon
Green chili - 2
Red chili powder - 2 to 3 teaspoons
Sugar - 1/2 teaspoon
Mustard oil - 2 to 4 tablespoons

Instructions

Wash the prawns clearly under the water. Marinate the prawns with salt and turmeric powder.
Keep it aside for 15 minutes .
In a mixer add mustard seeds, poppy seeds, green chili and salt .
Make a smooth paste of it. Add water if required. Transfer the entire paste into a bowl.
Add grated coconut and sugar in it. Mix it very well.
Now take the marinated prawns and dip into the paste of mustard and coconut.
Keep it like this for another 15 minutes.
Now pour this entire paste with prawns in a stainless steel tiffin box and close it with a lid.
In a pressure cooker add 2 to 3 cup water.
Place the tiffin box into the press cooker.
Close the lid and cook for 2 to 4 whistles.
After that turn off the gas and let it stand in the cooker for another 10 minutes.
Serve it hot with steamed rice.

Similar Recipes