This is a fingerlickingly delicious Bong dish, can be done with jumbo prawns or medium sized prawns also but this time I chose to use shrimps to see how it turns out to be and the result was just too good. Generally this dish needs mustard paste but I use khus khus/ posto/ poppy seeds paste with it to give an extra edge....try this out.. its really simple and cooks within minutes...
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| Kuncho Chingri Bhape |
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| Kuncho Chingri Bhape |
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| Kuncho Chingri Bhape |
Recipe:
Ingredients:
- 500 gms shrimps cleaned and washed in hot water
- 2 tblspns black mustard seeds
- 2 tblspns yellow mustard seeds
- 3 tblspns Khus-Khus/ Posto/poppy seeds
- 5-6 green chillies
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 3 tblspns mustard oil
- Salt to taste
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| Kuncho Chingri Bhape |
Procedure:
First soak mustard seeds, poppy seeds/posto, 3 green chillies, and salt in a container for 1 hour in 1/2 cup water. Now make a smooth paste of these ingredients. In an air tight steel container put the shrimps, mustard/ poppy seeds paste, mustard oil, salt, turmeric powder, red chilli powder, 3-4 green chillies and a little bit of water. Mix them all, tightly close the lid. Place the container in a large bowl with water and cover the bowl. Check that the water level must be below the lid of the container with the shrimps. Let it get cooked in steam for 7-8 minutes on high flame... your kuncho chingri bhape is ready to be savoured with steamed rice.
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