Bhapa Chingri (steamed prawns... the bengali way)

Ingredients
Prawns: 500 gms (20 medium sized). Cleaned and deveined. You can keep the tail on if you like.
Grated coconut: 4 table spoons
Mustard seeds: 1 teaspoon
Green chillies: 8
Mustard oil: 1 - 1/2
Salt to taste
Coriander leaves to garnish

Method
Grind the mustard seeds, 2 green chillies and coconut in to a paste with a little salt. Put this in a bowl add the mustard oil and mix well. Add the prawns and mix well to ensure each prawn is coated nicely in the marinade. Set aside for thirty minutes.

Option 1
Put the entire mixture (add the balance of the sliced gren chilies on top with) in steel container with a tight lid and set it in a pressure cooker for 4 - 5 whistles. Cover the container with aluminium foil before you put the lid on ... this ensures the flavour is not diluted.

If you do not have a pressure cooker, you can steam it in a regular steamer for 30 minutes.


Option 2
Wrap 4 -5 prawns and a slice of green chilly each in banana leaf parcels. Place in a steamer and steam for 30 minutes.