Bengali Steamed Shrimp in Mustard Sauce (Bhapa Shorshe Chingri)
A traditional Bengali delicacy featuring tender shrimp bathed in a creamy mustard-coconut sauce with warming spices. The gentle steaming method preserves the shrimp's delicate texture while infusing it with the sharp, pungent flavors of mustard and aromatic mustard oil. Perfect for special occasions or when you want to showcase Bengali cuisine's sophisticated spicing techniques. This version balances the traditional mustard bite with rich coconut milk for a more approachable heat level.
Ingredients
- 1 pound shrimp, shelled, deveined, tails removed
- ¼ cup scallions, finely chopped
- 3 cloves garlic, grated
- 1 teaspoon fresh ginger, grated
- 1 tablespoon mustard powder
- ¼ teaspoon ground turmeric
- ¼ teaspoon cayenne powder
- ¼ teaspoon kosher salt
- ½ cup full fat coconut milklight coconut milk1:1lower-fat
sauce will be thinner
- lime zest, from 1 lime
- lime juice, tiny squirt
- 1 tablespoon mustard oilvegetable oil1:1vegetarianvegan
increase mustard powder to 1.5 tablespoons for flavor
Instructions
- 1
Mix all ingredients except mustard oil in a bowl
- 2
Let shrimp marinate for 15 minutes
- 3
Heat mustard oil in small skillet over medium heat until shimmering and smoking
- 4
Remove from heat and let cool completely
- 5
Add cooled oil to marinade and mix gently
- 6
Bring half inch of water to boil in large skillet then reduce to gentle simmer
- 7
Place bamboo steamer over simmering water
- 8
Transfer shrimp mixture to shallow baking dish and place in steamer
- 9
Cover and steam until shrimp is cooked through, 10-12 minutes
- 10
Check seasoning and garnish with chopped cilantro
- 11
Serve immediately with steamed rice
Tips
Always heat mustard oil to smoking point before using to eliminate its harsh pungency and develop proper flavor.
Check shrimp doneness by cutting one open - it should be opaque throughout with no translucent areas.
Use a shallow dish for steaming to ensure even heat distribution and faster cooking.
Good to Know
Refrigerate leftovers up to 2 days. Best served fresh as shrimp can become rubbery when reheated.
Marinate shrimp up to 4 hours ahead. Steam just before serving for best texture.
Serve immediately while hot with steamed basmati rice or Bengali plain rice.
Common Mistakes
Heat mustard oil properly to avoid overwhelming pungency that can ruin the dish.
Don't overcook shrimp to avoid tough, rubbery texture.
Use shallow dish for steaming to ensure even cooking.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this without a bamboo steamer?
Yes, use any steamer insert or improvise with a heatproof bowl on a rack over simmering water.
What if I can't find mustard oil?
Substitute with vegetable oil but increase mustard powder to 1.5 tablespoons for authentic flavor.
How long will this keep in the refrigerator?
Store leftovers up to 2 days, but shrimp is best enjoyed fresh as it can become rubbery when reheated.