Bhaa'pa chingri (steamed prawn in mustard sauce)

Mustard and seafood are both abundant in the coastal Bengal delta and used as locally sourced ingredients in several dishes.Interestingly, mustard is also used in the local cuisines of wine-growing regions (for instance, authentic Dijon mustard recipes from Burgundy).  

Bhaapa chingri (steamed prawn) often figures on the menu for special celebrations (during Durga puja, weddings, the Bengali jamai-shosti aka 'feed-the-son-in-law', etc). This special dish is also invoked should large (jumbo) prawns become available as the recipe does complete justice to the prize. The addition of mustard (paste and oil) is a signature bengali touch and for the uninitiated, a great introduction to the flavor of bengali seafood. Use a banana leaf (see below) for a more traditional version. 

We give two recipes for making Bhaapa chingri - the first is the preferred method of steaming the prawn while the second is a more convenient procedure using a microwave oven. The entire steaming process can be carried out using a banana leaf as an envelope for the ingredients, being tied securely with kitchen twine and the parcel being opened at the table. Frozen banana leaves can be found in most Asian grocery stores. 

procedure

Prepare ahead:

1. Clean prawns thoroughly, trim away appendages, and de-vein. This is done conveniently by using a sharp paring knife to slit the prawn lengthwise on the back and then pulling out the thread-like gastrointestinal tract.

2. In a bowl, soak mustard seeds, poppy seeds, grated coconut, 2-3 green chillies with a pinch of salt and 1/4 cup water for 30 minutes. Using a coffee-grinder, grind these ingredients - adding water if required to make a homogenous paste. Use white mustard seeds (instead of, or partially substituting for, black mustard seeds) to dial down the mustard umami.

Cooking procedure:

A. Stove Top method (recommended):

1. Grease a steel or glass container with 1 tbsp mustard oil using your hands to apply a fine film. If you are using a banana leaf, place the leaf in the bowl and proceed as described below - tie up the leaf into an 'envelope' using kitchen thread before you begin step 4 below.

2. Throw in the prawns and mix together the paste of mustard+poppy seeds. To it add the salt, turmeric, and remaining green chillies. Sprinkle 1 tbsp of mustard oil on top. Set aside for 15-20 minutes or more to let the marinade permeate the prawns.

3. Bring adequate amount of water to boil in a larger vessel into which the above container should fit in unencumbered.

4. Cover the prawn-mix containing container with a lid to prevent moisture loss during the cooking time, and place it into the bigger vessel with boiling water. 

5. Turn the heat to low and cook for 40-45 minutes. It is recommended that prawns are turned with a spatula 2-3 times during this period.

6. Sprinkle 1 tbsp mustard oil (optional for a more authentic flavor) and sprinkle freshly chopped cilantro just before serving. Skip this step if you used a banana leaf parcel to prepare the Bhaapa and open at the table. 

Note: The quantity of mustard oil  depends on personal choice. 3 tbsp oil is what we would use for 12 large prawns to give this dish the required tangy taste. Use cold-pressed refined mustard oil if you can find it. 

Microwave

1. Grease a microwave-safe container with 1 tbsp mustard oil. 

2. Put in the prawns and mix in the paste of mustard+poppy seeds. To it add salt, turmeric, and 3 green chillies. Mix everything gently using a spatula. 

3. Sprinkle 1 tbsp of mustard oil on top.

4. Cover the container and microwave for 12-15 minutes till prawns are cooked. Turn prawns every 3-4 minutes for equal and consistent cooking of all pieces.

5. Add 1 tbsp mustard oil (optional) and sprinkle coriander leaves just before serving.

Serving Suggestions:

Serve hot with white basmati (or the smaller-grained fragrant Bengali kalijeera) rice.