Chingri Bhapa Mustard Coconut Steamed Prawn

Fresh prawns marinated in a thick mustard seed and fresh coconut paste, wrapped in banana leaf and steamed until just cooked — a delicate preparation where the mustard heat, coconut creaminess and prawn sweetness balance each other perfectly.

Ingredients

400 g medium prawns — shelled, deveined, tails intact
For the mustard-coconut paste:
3 tbsp yellow mustard seeds — soaked 20 minutes
2 tbsp fresh grated coconut
4 green chilli (2 for paste + 2 slit to place with prawns)
1/2 tsp turmeric, salt to taste
2 tbsp mustard oil
1 tbsp raw mustard oil for finishing
Banana leaves — 4 large pieces (about 20 x 25 cm)

Method

Make the mustard-coconut paste: Drain soaked mustard seeds. Grind in a mixer with fresh grated coconut, 2 green chilli, turmeric and salt. Add 3 tbsp water. Grind 4 minutes to a very smooth, silky, pale yellow paste. Add 2 tbsp mustard oil to the paste. Mix.
Marinate the prawns: Combine prawns with the mustard-coconut paste. Toss well so every prawn is completely coated. Rest 15 minutes.
Soften banana leaves: Pass banana leaf pieces over a medium flame for 5 seconds per side. They will soften and turn a brighter green.
Assemble each parcel: Place a portion of marinated prawns in the centre of each banana leaf. Place 1 slit green chilli on top. Drizzle 1/4 tsp raw mustard oil over the prawns.
Wrap securely: Fold banana leaf over the prawns. Fold the sides under firmly. The parcel must be tight — no gaps. Secure with a toothpick.
Steam the parcels: Fill a steamer with water. Bring to a boil. Place parcels on the steamer tray. Cover tightly.
Steam for 10 to 12 minutes: Steam on medium-high for 10 to 12 minutes. Prawns cook quickly — do not overcook or they become rubbery.
Test one parcel: Open one carefully. The prawns should be pink throughout and the paste should look cooked and set.
Serve in the leaf: Bring parcels to the table. Open at the table for the fragrance release.
Serve with steamed rice: The mustard paste that has condensed around the prawns in the leaf is the sauce — spoon it over rice.
Note: Chingri Bhapa (steamed prawn) is specifically different from the earlier batch's Chingri Bhapa Steamed Prawn Mustard — this version includes fresh coconut in the paste which changes the character from sharp and pungent to a balance of sharp and creamy. The coconut-mustard paste is a combination found specifically in the cooking of the coastal and riverine communities of South Bengal where both coconut trees and mustard grow abundantly. The banana leaf steaming imparts a clean green fragrance.