I have thought of a series on Prawn preparation in next few days . My fist preparation on the series is “Bhapa Golda Shorshe Chingri”. Its an authentic Bengali (Easter region in India) preparation. Bhapa means steamed, Golda Chingri means giant prawn and shorshe means Mustard. So key ingredients to this preparation are Giant prawns, mustard paste. Add poppy seed paste and coconut scrape adds texture to this dish.
Golda Chingri is available only in Bay of Bengal. It is famous for its tender flesh and heavenly Taste. The sound of Chingri plays music to the ears of Bengalis and is very popular throughout Bengal. It’s almost a compulsory dish during any celebration in Bengali household. It is best paired with steaming white rice. The pungent taste of freshly ground mustard paste and mustard oil makes it more appealing. I have posted Bhapa Ilish preparation. Similar technique is used for this preparation too. For preparing mustard paste the best is black mustard but the black husk makes it sometimes bitter while grinding. So it is better to use mixture of white and black mustard half and half.
This prawn is eaten with heads on. The heads contains a creamy layer which is super tasty. While cleaning, ensure the dirt bag is removed. In our local fish market we get fresh prawns and the heads and veins are cleaned by them. We need to wash these under flowing water. The frozen prawns are already cleaned so only needs to be washed under water and pat dry.
- Golda Chingri/Giant prawns – 4
- Fresh Scraped Coconut – ½ cup(use only the white portion. Peel off the brown skin before grinding)
- Mustard Paste (mix of white and black)- 1 tblspn
- Poppy seed paste(optional)
- Mustard oil – ½ cup
- Fresh Cream or curd – 1tblspn
- Green Chilies – 6
- Turmeric powder – 1 tspn
- Red Chili powder(optional)
- Powdered Sugar – 1 tspn
- Salt to taste
- Refined flour- ½ tspn(as thickening agent and stops from curdling of the spices)
Make a deep cut lengthwise down the outer curve of the prawn’s body keeping the shell on. You may use a sharp knife or a scissors. You will find a dark thin ribbon, pull it gently. Devein the prawns . Keep the head shell & tail intact. There remains a black bag in the head of the prawns. They are actually sand eaten by the prawns. Give a cut over the head and remove the black bag from its head.
Make a smooth paste of mustard & 3 green chilies. Add a little salt &turmeric while making the paste (it helps the mustard retain its flavor and prevent it from becoming bitter). Make a smooth paste of coconut & sugar separately.
In a bowl, mix together both the pastes, add turmeric, red chili powder, oil, fresh cream, sugar and salt to taste. Add curd and the flour to the past and mix nicely. Now coat the prawns nicely with this paste.
Arrange the prawns in a heat proof dish preferably which has a tight lid. If the container does not have a lid then cover it with silver foil or seal its mouth with wheat dough. Steam it for 5 mins on high heat, followed by 10-5 mins on low heat. Open the cover just before serving to keep the aroma intact. Garnish with slit or whole green chilies. We Bengalis pour mustard oil over it and serve.
Serve it with hot steamed rice.
Note: Traditionally each prawn is wrapped in a banana leaf reinforced with thick threads and steamed in a double boiler. It is named Chingri Paturi in Bengal. The above preparation is the easier version.