Bhapa Chingudi comes from West Bengal in the east cost of India. Bhapa in bengali means steamed. This is a really easy and delicious preparation of Shrimp with a light mustard sauce which goes really well with rice. Use of mustard oil which is common in this region adds a new dimension to the whole dish and makes it worth trying!

Serves: 4 people; Prep Time: 15-20 minutes; Cook Time: 15-20 minutes

Step 1: Shrimp Marinade Prep 10-15 Shelled and Deveined Shrimps/Prawns (I would recommend Argentinian Wild Caught Shrimps) 2 tsp Mustard seeds (Use Yellow Mustard seeds) 2 tbsp. Crushed Garlic (Based on your preference you can add more or less. My family loves garlic and we use quite a lot!) 2 Green Chili Cut (Again we eat spicy. If you would like less spicy reduce the green chili amount) 1 tsp Red chili powder (Use paprika for non spicy) 1 tsp Turmeric powder Salt to taste 1/2 tsp Sugar 1 full Tomato cut to pieces 5 tsp Yogurt 3 tbsp. Coconut powder Few Curry leaves 2 tbsp. Mustard oil (If you dont like the taste you can substitute with olive oil/ canola oil etc.) Directions: Grind mustard seems, yogurt and coconut powder to make a smooth paste. Mix everything in a bowl including the shrimp and marinade for 5-10 minutes.

Step 2: Steaming Process Directions: Prepare your steamer/ any way you typically steam. Add the contents from the bowl to the steamer and let it steam for about 12 minutes. Then add item add another tbsp. of mustard oil and further steam for 2 to 3 minutes. Serve hot with rice.