Steamed Prawn is one of the delectable delicacy from the Bengali kitchen.It is an authentic Bengali cuisine.Prawn, a piquant zing of ground mustard, an euphoria of grated coconut, a scorching violence of chillies, a sinful splash of mustard oil, a loving mix, a patient steam.And the Bhapa is ready.
INGREDIENTS:
Prawns (medium size)- 250 gram
Black mustard seeds paste-3 table spoon
White mustard seeds paste-2 table spoon
Grated coconut - 6 table spoon
Whipped curd - 2 table spoon
Slit green chillies - 3
Turmeric powder- 2 tea spoon
Red chilli powder -1 tea spoon
Mustard oil -2 table spoon
Sugar - 1 tea spoon
salt to taste
INSTRUCTIONS:
Clean and wash the prawns; put them into a steel tiffin box.
Mix all the ingredients including both the mustard pastes,curd,green chillies,turmeric powder,red chilli powder,mustard oil and grated coconut along with the prawns.
Adjust seasonings, keep aside for 15 minutes.
Take a wide mouthed pan and fill half of it with water.Remember,water level must not touch the edge of the tiffin box.
Switch on induction or gas oven(which one is comfortable.I used induction) having the water filled pan on it.
Steam over medium heat(300-600 degree centigrade) for about 10 to 15 minutes.
Cap the tiffin box tightly and put it into the pan.Take off the lid after 15 minutes and wait till the box gets cooler.
Uncap the box once it gets cool.
Finish off with raw mustard oil. Serve hot with steamed rice.
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