Bhapa Chingri

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Doc: You shouldn’t eat Fish, it’ll cause you acidity.

Bong Patient: No problem S(a)ir, I’ll take an antacid afterwards

–          A joke on a typical Bong’s love for fish

Well, you can’t keep off a Bengali from fish for too long, can you? After the series on Breakfast with Egg, it time to go back to Fish. Chingri Bhaape is on the platter today.

Grinding of the spices to a paste just before preparing the dish is a typical of the Bengali recipes. We prefer the freshly prepared spices more than the preserved dry spice powder. Even while preparing Chingri Bhaape, I used a paste of mustard seeds (aka shorshe, sorshe, sarshe).

Chingri Bhape with steamed rice

Chingri Bhape with steamed rice

Chingri Bhaape is an authentic Bangali recipe, and had been prepared in every household since ages. It is enjoyed best with warm white rice. The pungent taste of mustard paste makes the sarshe chingri bhaapa even more appealing. Hilsa is also used similarly to prepare ilish bhapa.

Preparation time: 10 mins

Cooking time: 5 – 8mins

Serves: 4


  • Tiger Prawns (Chingri Maach): ½ kg, cleaned and deveined
  • Mustard seed (Sarse): 5 tablespoons, ground with 1 tablespoon water to make a paste
  • Turmeric powder (Halud guro): ½ teaspoon
  • Mustard oil (Sarser tel): 3 tablespoon
  • Green chili (Kacha Lanka):  5 – 6
  • Salt to taste


  • In a heat proof bowl, that has a lid (better to use a steel tiffin box) put all the ingredients together  and mix well
  • Close the lid and put it in a double boiler (bain marie) to cook for 5 minutes, check if the prawns have become tender, else cook for sometime more till the prawns are tender
  • Take it out and serve with warm rice

Hot Tips – Cut the back of the prawn with a knife and take out the dorsal vein completely. It is the main cause of food poisoning due to prawns.

Alternative cooking – Along with the above ingredients mentioned you can also put in two tablespoons of freshly desiccated coconut. You can also cook it in a pressure cooker. Lace the steel box inside a pressure cooker and fill it with one-inch of water and wait till the first whistle.

Bhapa Chingri

Bhapa Chingri

Double boiler-If you don’t own a double boiler, here’s a workaround. Just place the box in a deep pan and fill the pan with water upto a little below the lid of the box.

Further Readings-Shorshe Chingri Bhapa, Chingrir Malaikari

Sending this recipe to Indrani of Appyayan for hosting the first event on her blog, Spotlight: Fish.


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Masur Dal and Alu Posto: A whole lunch

Posto or poppy seeds is always a delicacy in all Bengali household. It is extensively used as a spice in various dishes, be that in potato or chicken curry.It is said that poppy makes you feel cool, I am not sure of this saying though. I mom believes in it and so come summer there has to be some kind of a curry consisting of poppy seeds. The range varies from simple poppy seed paste sauted to poppy seed grind with cashew to make chicken curry.

As with poppy seeds, masur dal also takes up a very important place in Bengali kitchens. whenever I taste masur dal, I go down memory lane. every day when I came back from school for lunch, mom always prepared masur dal, my all time favorite among all lentils.  Even till now, when I go home in my vacations mom always cook masur dal for me.

All this I was telling because I had the best combination of veggie delight last night. It was steamed rice with masur dal and alu posto. If you are a Bengali or if you are not, then ask any Bengali , you’ll come to know that anyone would kill for this platter.

Serves 2


For Alu Posto:-

Potato (Alu): 3 large size

Nigella seeds (Kalonji): 1 teaspoon

Poppy seeds (Posto): 2 tablespoons

Green Chili (Kacha Lanka): 2

Mustard oil (Sarser tel): 1 teaspoon

For Masur dal:-

Masur dal: 50 gms

Onions (Peyaj): 2 small sizes

Green chili (Kacha lanka): 2

Mustard oil (Sarser tel): 1 teaspoon

Cilantro leaves (Dhaniya pata): 2 tablespoon of chopped leaves (optional)



Alu Posto:-

  • Grind the poppy seeds and green chili in a grinder to make a paste
  • Cut the potatoes into small one inch squares
  • Heat oil in a wok, and throw in the nigella seeds as the oil gets heated.
  • Immediately add the potatoes and toss for a while so that the oil gets mixed with the potatoes.
  • Now add turmeric and salt along with a cup of water and let the potatoes get half cooked.
  • Put in the poppy seed paste and stir so that the paste gets mixed with the half cooked potatoes. You can add more water if the curry gets dried up.
  • Cook till the potatoes get cooked properly and the water disappears.
Potato in poppy seed paste

Potato in poppy seed paste

Here is a slide show to show the stages of the cooking:

Masur Dal:-

  • Thoroughly wash the dal and put in a deep pan with salt and water so that the dal remain almost 3 inches under water. Let it boil till the water and dal becomes inseparable.
  • In a separate heat the oil and throw in the onions and green chili. Saute till the onions turn golden brown
  • Add the sauted onions to the boiled dal along with the turmeric powder and cook for two to three minutes more.
  • Garnish with chopped coriander leaves.
Masur Dal

Masur Dal

Masur dal and poppy-potato curry tastes best with steamed rice, but you can also try it with chapatis and rotis. The curry also looks good without turmeric, so you can try out that too. About masur dal, it depends what concentration you want for it, depending on that you can keep the water or make it dry.


Sending this to Challenge Event hosted by Veda of Iyengar’s kitchen


Check for more updates here on this blog, till then Happy Cooking and Happy Eating

Ful Kopir Tarkari

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Serves: 4

Winter has gone away, but it has still left us with many vegetables to feel that dry cold winter afternoons. Cauliflower is one with which you can experiment out a lot many things. For today is the most simple one, I would be writing about the some more recipes with cauliflower in my following posts.


Cauliflower (full kopi): 1 medium size

Potato (aalu): 2 pieces

Tomato: 1

Green chilli (kacha lanka): 3 / 4

Turmeric powder (haluder guro): ¼ tea-spoons

Chilli powder (sukhno lankar guro): 1 tea-spoon

Ginger paste (aada bata): 1 tea-spoon

Cumin seeds (gota jeera): 1 tea-spoon

Cumin powder (jeera guro): 1 ½ tea-spoon

Mustard oil (sarser tel): 2 table-spoons

Salt to taste

The Ingredients


  • Cut the cauliflower in 1“ size florets and the potatoes also of the same size.
  • Pour oil in a wok and fry the cauliflower and the potatoes separately. Keep aside.
  • Add the cumin seeds to the heated oil and let it fry a bit.
  • To it add the ginger paste and the tomato, cut into one-fourth.
  • Take 2 table-spoons of water in a small bowl. Add the cumin, chilli and turmeric powder and make a smooth batter. Add this to the wok. Cook for 1 minute.
  • When the gravy starts boiling add the fried cauliflower and potatoes.
  • Cook till they become soft. In between add little water for the vegetables to cook well.
  • Serve hot with rice, roti, paratha.
  • fulkorpir dalna1

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Egg Curry


I had been writing about chicken, fish and vegetables all these while. I think my eggetarian viewers will be angry with me. So this goes to all those who are in love with eggs “Sunday ho ya Monday, roj khaiye aande”. This was from the advertisement that used to be telecasted on DDI years ago.

The egg curry is a very simple one; anybody can cook it in no time, especially when you are thinking of what to cook for a lat e night dinner.


Egg (dim): 4

Potato (aalu): 4 medium sized

Onion (peyaj): 2 medium sized

Turmeric powder (haluder guro): 1 tea-spoon

Chilli powder (sukhno lankar guro): 1 tea-spoon

Ginger garlic paste (aada rasun bata): 1 table-spoon

Garlic (rasun): 3 / 4 cloves

Mustard oil (sarser tel): 2 table spoon

Water: 2 cups

Salt to taste


  • Cut the potatoes into halves.
  • Boil the potato and the egg. Make the egg hard boiled.
  • Heat the oil in a kadai. Fry the egg and potato separately till they become golden brown. Keep aside.
  • Again take little oil, fry the onions. As they become golden brown, add the ginger garlic paste and the garlic cloves to it. Saute for a minute.
  • Add turmeric powder, chilli powder, salt and water. Let it boil for a while.
  • Add the fried eggs and potatoes and cook for 5 minutes.
  • Serve with roti, paratha, or rice. Or just have it like that.

Those of you who don’t like potatoes can withhold the potatoes.

Do keep looking for some more egg preparations in the forth coming posts. Till then happy cooking and happy eating.

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