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Main course · Indian

Bengali Chingri Bhapa

30 min Serves 4 ~264 kcal/serving ~£9.80 (£2.45/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 500 g raw king prawns, peeled and deveined
  • 2 tbsp black mustard seeds
  • 30 g desiccated coconut
  • 3 fresh green chillies
  • 1 tsp ground turmeric
  • 3 tbsp mustard oil

Nutrition (per serving)

Calories
264 kcal
Protein
23.3 g
Carbohydrate
2.4 g
of which sugars
1.2 g
Fat
17.5 g
of which saturates
5.5 g
Fibre
1.9 g
Salt
0.57 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Soak the mustard seeds in warm water for 20 minutes, then blend with the desiccated coconut, one green chilli and a splash of water to a smooth paste.

  2. 2

    Mix the paste with the ground turmeric and mustard oil, and coat the prawns in a heatproof dish.

  3. 3

    Scatter over the remaining whole green chillies.

  4. 4

    Cover tightly and steam over simmering water for 15-18 minutes until the prawns are pink and cooked through.

  5. 5

    Serve with rice.

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