Tuesday, 26 August 2014

Shorshe Narkel Diye Chingri Bhapa (Jumbo Prawns Steamed With Mustard Paste And Topped With Grated Coconut)

Mustard Paste is an integral part of Bong cooking specially the fish and prawn preparations. So when I saw these fresh jumbo prawns in the fish market on Sunday morning the first thing that came to my mind was Shorshe Narkel Diye Chingri Bhapa. A traditional Bengali delicacy famous for its exquisite taste, the tangy mustard and mild coconut flavour is loved by all Bongs sitting in any corner of the world. Cooking time is only 10 minutes and you are ready to get amazed by the sheer awesomeness of the dish....Here's the recipe..

Shorshe Narkel Diye Chingri Bhapa

Shorshe Narkel Diye Chingri Bhapa

Shorshe Narkel Diye Chingri Bhapa

Shorshe Narkel Diye Chingri Bhapa



  • 750 gms Jumbo Prawns or medium sized Lobsters with head intact
  • 3 tsp yellow mustard seeds
  • 2 tsp black mustard seeds
  • 2 tsp posto/ khuskhus/poppy seeds
  • 7-8 green chillies
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 coconut grated
  • Mustard oil as per requirement
  • Salt to taste

Shorshe Narkel Diye Chingri Bhapa


Wash and clean the prawns in hot water. Soak the mustard seeds and poppy seeds in water with some salt and 2 green chillies for 1 hour. Now make a smooth paste in the grinder and keep aside. Take an airtight steel container and put all the ingredients including the prawns except the grated coconut. Mix well. Sprinkle half of the coconut on the prawns, keep aside the rest. Now close the lid of the container. Take water in a big bowl or flat bottomed skillet. Place the container in such a way that the water level remains under the level of the lid. Now cover the skillet and let the prawns get cooked in steam for 7-10 minutes. Take out after some time and top it with the rest of the grated coconut....serve with steamed rice....

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