Indian food dishes are famous and are loved worldwide and as known to everyone, India is a diversified land having many cultures together. Bengal or West Bengal is known as the sweetest part of India as the Bengali language has been voted the "Sweetest Language of the World" by UNESCO. Apart from language, Bengali dishes are also famous worldwide. Within that huge list of dishes, today I am going to share a very interesting recipe which is known as "Bhapa Chingri".
For making Bhapa Chnigri, first, let us see the ingredients that we will require :
1) Chingri (Prawn) - Medium size
2) Shorshey Bata (Mustard Paste)
3) Posto (Poppy Seeds)
4) Narkol Bata (Coconut Paste)
5) Holud (Turmeric)
6) Kolapata (Banana Leaf) - The number of leaves depends on the number of bhapa you want to make
7) Noon (Salt)
8) Shorsher Tel (Mustard Oil)
9) Shuto (Thread, the common ones used for weaving fabric)
10) Steal Tiffin Box
The Process :
First of all, clean the prawns very well and eliminate all the antennas carefully. After cleaning them, mix the prawns well with some turmeric and salt (according to the taste) and leave them to marinate for few minutes. While the prawns get marinated, at that time you will have to focus on preparing the main masala for the bhapa chingri. In a bowl, you have to take mustard seeds and make a paste of that using either Shil Nora (Grinding Stone) or Mixture Grinder. Infact nowadays, the readymade paste of mustard and poppy seeds are available in the market so you can always save your time by using them.The mustard, the posto and the coconut paste should be made out in the same way. Coconut paste is not popularly found in the market, so it is better to make a paste at home using the already mentioned methods.
After all the pastes are ready, you have to mix them together with salt and turmeric (according to the taste) and apply them to the already marinated prawns. After covering the prawns with the masala properly, you have to keep the prawns on the clear banana leaf (make sure the banana leaves are washed well before using) and before wrapping the prawns with the leaf, you have to place one or two green chillies without chopping, on the top of the prawns and add a few drops of mustard oil to the same. Then just like we wrap gifts from four sides, you have to wrap ready to cook prawns in the same way and tie it using the thread from four sides so that the banana leaf do not start to open while the cooking process.
After finishing the above processes, you can set the cooking pot on the gas pouring some clear water in it and then allow it to heat for some time. While the water starts heating, put the bhapas which you have made using bana leaves inside a steel box along with a cover so that the box can be closed tightly and place it inside the hot pot in the water. The water level should not cross the lead of the box and should only touch till some length from the bottom. Leave the full thing around 15 to 20 minutes in seam (medium heat) and if necessary, you can cover the hotpot with a cover. Lastly you are absolutely ready to serve Chingri Bhapa with Gorom Bhaat (Hot Rice).
This dish can be enjoyed by an age of people (leaving out the infants and kids, however kids above 10 years can taste some) and is absolutely a winner among all the dishes of Prawn.
Let me know in the comment section, if you did like the recipe!

