BHAPA Chingri….Golda Chingri…..Shorshe Narkol……..Giant Prawn in coconut Mustard Sauce….

I love this post it tells you how to clean prawns properly and some other great tips for a lovely flavoursome prawn dish…Very nice and it has chillies…Can you hear the excitement in my tone when I mention chillies???

Cook With Reena!

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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…

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