Love mango and love seafood? There’s always a way to bring the two together for a flavourful, summery recipe that can easily be your Sunday staple. The aam chingri bhapa is a light, fragrant number that has some earthy notes and a smooth after-taste. Pair this with some steaming white rice and a tangy summer chutney!
Ingredients:
10-15 pieces of Tiger Prawns (any prawn can be used)
3 tablespoon poppy seeds
1 tablespoon black mustard seeds
½ cup peeled and chopped raw mango
Salt
Turmeric
Sugar/Honey
5-6 green chillies
1-2 dry red chillies
Mustard oil
Tools:
Mixer grinder
Kadhai
Deep bowl
1 spoon
Method:
Deseed the unripe mango, peel the skin and roughly chop
Soak mustard seeds, poppy seeds, half of the chopped mango, 1-2 dry red chillies, 2-3 green chillies for 15 minutes and make a smooth paste, adding 1 teaspoon of salt and 2 tablespoons of mustard oil while grinding
Devein the prawns and marinate with 1 teaspoon salt and 1 teaspoon turmeric and keep them aside
In a deep bowl, mix the marinated prawns and spice paste, adding salt to taste, 1 tablespoon of honey or sugar and slit green chilis, as per spice tolerance. Add a dash of water (the gravy should not be runny, but smooth and dense), the remaining chopped mangoes and drizzle two heaped tablespoons of mustard oil
In a kadhai, pour enough water to half-dip the bowl. Once the water is piping hot, add the bowl and cover it with a lid
Let the prawns cook for 12 minutes before you uncover them. Check the seasonings and steam for another 2 minutes. Serve piping hot with another drizzle of mustard oil, garnished with slit green chillies and sliced unripe mangoes
