Bhapa Kumro Chingri is a delightful Bangladeshi dish that combines succulent prawns with tender pumpkin, creating a unique flavor profile that is both sweet and savory. Steamed to perfection, the dish is infused with the rich taste of mustard paste and green chilies, offering a hint of heat that complements the sweetness of the pumpkin. Traditionally enjoyed with steamed rice, this dish is beloved for its simplicity and the harmony of its ingredients. The use of coconut milk adds a creamy texture, making it a comforting yet exotic meal. Ideal for special occasions or a cozy family dinner, Bhapa Kumro Chingri is a testament to the rich culinary heritage of Bangladesh.
Bhapa Kumro Chingri
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Pumpkin – 500 Grams
- Prawns – 250 Grams
- Mustard Paste – 2 Tbsp
- Green Chili – 4 Piece
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Coconut Milk – 1 Cups
- Mustard Oil – 2 Tbsp
- coriander leaves – 2 Tbsp
- Onion – 1 Piece
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
12 Grams
Saturated Fat
150 Mg
Cholesterol
500 Mg
Sodium
20 Grams
Total Carbohydrate
4 Grams
Dietary Fiber
6 Grams
Sugars
Directions
Step 1
Peel and dice the pumpkin into small cubes. Clean and devein the prawns, then set aside.
Step 2
In a bowl, mix mustard paste, turmeric powder, salt, and half of the coconut milk. Add prawns and pumpkin, stirring to coat well.
Step 3
In a steaming dish, arrange the pumpkin and prawn mixture. Drizzle mustard oil over the top.
Step 4
Add the remaining coconut milk, whole green chilies, and sliced onion on top of the mixture.
Step 5
Cover the dish with foil and steam for 25-30 minutes until the pumpkin is tender and prawns are cooked.
Step 6
Garnish with chopped coriander leaves before serving with steamed rice.
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