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Bengali Steamed Prawn

Sorshe Bhapa Chingri Or Bengali Steamed Prawn In Mustard Sauce

Sorshe Bhapa Chingri Or Bengali Steamed Prawn In Mustard Sauce

 Bengali Steamed Prawns is a very easy to make dish, Prawns steamed in Mustard & coconut sauce.Today I am going to share a very traditional Bengali dish, which traditionally by steaming in Stainless steel tiffin box inside boiling water. But I'll share you another easy process of making this by using the convection oven. This is my mom's recipe , I'm going to share with you. This dish can be cooked with prawns or shrimps...
"Chingri" Or "Prawn" is Bengali's alltime favorite seafood. Prawn tastes so good, that you can use it any kind of dishese, such as, Rice dish, curries, daals, snacks, noodles etc. And Bengalis can cook several dishes with Prawns. We, Bengali can use this with any vegetables like, Cabbage, Bottle Gourd, Eggplant, Cauliflower, Pointed Gourd and all most in every vegetable curries. And expect this vegetables, prawns can be cooked as a main ingredient in many dishes, like Malaikari(coconut based gravy), Sorshe Bhape(steamed in mustard gravy), Biryani(spicey prawns cooked with Basmati rice), Buttery gravy and many more.


  • Medium size Prawns - 20
  • Turmeric Powder - 1/2 teaspoon
  • Salt - 1/2+1/2 teaspoon
  • White Mustard Seeds - 3 tablespoons
  • Poppy Seeds - 3 tablespoons
  • Grated Coconut - 1/2 cup
  • Red Chili Powder - as per taste
  • Green chilies - 5 to 6
  • Sugar - 1/2 teaspoon
  • Mustard Oil - 3 to 4 tablespoons

About Recipe

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Preperation Time »

15 Minute(s)

Cooking Time »

20 Minute(s)

Bengali Steamed Prawn

Steps to Prepare

Clean the Prawns very well and wash them, keep them aside. Now marinate the Prawns with 1/2 teaspoon salt & 1/2 teaspoon Turmeric Powder and set aside for 15 minutes.

In the meantime, take a small spice grinder and make a smooth paste with Mustard seeds, Poppy seeds, 2-3 green chilies, some water & little salt (salt & chilies to remove the bitterness of the mustard seeds).

Pour the paste in a bowl, add grated coconut, sugar, salt if necessary, red chili powder & green chilies. Add the marinated Prawns in the mixture and keep aside for another 15 minutes.

Now preheat the oven to 350F Or 175C temperature.

Take an ovenproof baking bowl, apply some mustard oil inside the bowl, pour the Prawn mixture into the bowl.

Cover the bowl with an alluminium foil and bake for 20 minutes, or till the Prawns are cooked and change color to ornage. turn off the oven and remove the bowl from the oven but do not open the foil. Remove the foil just before serving.


If you  do not have an oven, you can still make this in tiffin box. Take a medium size stainless steel tiffin box, grease the tiffin box with mustard oil, pour the whole 'Prawn Mixture' in the tiffin box, close the lid. Now boil some water in a large bowl, put the closed tiffin box in the boiling water, cook on medium heat for 15-20 minutes. Turn off the heat, let the curry stand for 10 minutes before open. After 10 minutes open the box and serve hot with "Steamed Rice".


Bengali Steamed Prawn

Serving Tips

This steamed prawn goes best with Steamed rice...