Narkel Shorshe Chingri Bhapa is a beloved dish from Bangladesh that beautifully combines the rich flavors of mustard and coconut with succulent prawns. This steamed delicacy is known for its fragrant aroma and creamy texture, thanks to the coconut milk and mustard paste that form the base of the sauce. The prawns absorb these flavors, resulting in a delightful burst of taste with every bite. Traditionally served with steamed rice, this dish is appreciated for its simplicity and depth of flavor. The tangy mustard complements the sweetness of the coconut, making it a favorite among seafood lovers who enjoy bold and aromatic dishes.
Narkel Shorshe Chingri Bhapa
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Prawns – 500 Grams
- Coconut Milk – 1 Cups
- Mustard Paste – 2 Tbsp
- Turmeric Powder – 1 Tsp
- Green Chili – 4 Piece
- Salt – 1 Tsp
- Sugar – 0.5 Tsp
- Mustard Oil – 2 Tbsp
- coriander leaves – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
25 Grams
Protein
20 Grams
Total Fat
10 Grams
Saturated Fat
200 Mg
Cholesterol
600 Mg
Sodium
2 Grams
Dietary Fiber
10 Mg
Vitamin C
Directions
Step 1
Clean the prawns thoroughly and set them aside in a bowl.
Step 2
In a mixing bowl, combine coconut milk, mustard paste, turmeric powder, salt, and sugar.
Step 3
Mix the ingredients well to form a smooth marinade.
Step 4
Add the prawns to the marinade and coat them evenly.
Step 5
Place the marinated prawns in a heatproof bowl or tiffin box.
Step 6
Place the bowl in a steamer and steam for 20-25 minutes until the prawns are cooked.
Step 7
Garnish with green chili, mustard oil, and coriander leaves before serving.
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