Kalo Jeera Chingri Bhapa is a traditional Bangladeshi dish celebrated for its rich and aromatic flavor. Originating from the coastal regions, this dish combines tender prawns with the earthy warmth of nigella seeds, also known as kalo jeera. The prawns are steamed in a spicy mustard sauce, giving them a succulent texture that melts in your mouth. The inclusion of green chilies adds a subtle heat, while coconut milk provides a creamy balance. This dish is a favorite for its simplicity and the way it captures the essence of Bengali cuisine. It is often enjoyed with steamed rice, making it a comforting and satisfying meal for seafood lovers.
Kalo Jeera Chingri Bhapa
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Prawns – 500 Grams
- Nigella Seeds – 2 Tsp
- Mustard Paste – 3 Tbsp
- Green Chili – 4 Piece
- Coconut Milk – 1 Cup
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Onion – 1 Piece
- Garlic – 4 Cloves
- Ginger – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
22 Grams
Total Fat
10 Grams
Saturated Fat
180 Mg
Cholesterol
600 Mg
Sodium
8 Grams
Total Carbohydrate
24 Grams
Protein
12 Mg
Vitamin C
Directions
Step 1
Clean and devein the prawns, then set aside.
Step 2
In a blender, combine mustard paste, turmeric powder, salt, and coconut milk to form a smooth paste.
Step 3
Marinate the prawns with the prepared paste and allow them to sit for 15 minutes.
Step 4
In a pan, heat oil and sauté sliced onions until golden brown.
Step 5
Add garlic, ginger, and green chilies, and cook for another 2 minutes.
Step 6
Add the marinated prawns and nigella seeds to the pan. Cover and steam for 10-12 minutes until prawns are cooked through.
Step 7
Serve hot with steamed rice.
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