Steamed Prawns with Malabar Spinach

Chingri Bhapa – Steamed Prawns with Malabar Spinach (Pui Shaak)

 A healthy and traditional Bengali dish made with mustard-marinated prawns steamed in Malabar spinach leaves. Try this easy microwave recipe — full of flavor, almost no oil needed!

What is Chingri Bhapa?

Chingri Bhapa is a classic Bengali dish in which prawns are steamed in a mustard-based marinade. In this variation, we add Pui Shaak — the local name for Malabar spinach — to create a wholesome, healthy dish that’s light, flavorful, and incredibly easy to make.

Origin of Bhapa (Steamed) Recipes in Bengali Cuisine

“Bhapa” literally means “steamed” in Bengali. It is a traditional cooking method that has deep roots in rural Bengal, both in West Bengal (India) and Bangladesh.

 Why Steaming?

• In rural Bengal, many homes lacked multiple stoves or ovens. Instead, food was often steamed over rice while it cooked.
  
• The “Bhapa” method became a smart way to cook two dishes at once—a staple like rice below and a steamed delicacy on top.
  

 Popular Bhapa Dishes Over Time

• Shorshe Bhapa Ilish (Hilsa in mustard paste)
  
• Chingri Bhapa (Prawns with mustard-coconut paste)
  
• Doi Bhapa (fish or paneer steamed in yogurt)
  
• Bhapa Sandesh (steamed Bengali sweet)
  

The “bhapa” method reflects the Bengali focus on flavorful yet minimalistic cooking, where mustard paste, chilies, green chilies, and mustard oil are the stars.

 Evolution Over Time

• While originally done using traditional pots or steamed over rice, modern Bengali kitchens now use:
  
  • Pressure cookers
    
  • Steamers
    
  • Microwaves — like in your recipe!
    

The technique has stayed the same, but the tools have evolved

Ingredients for Chingri Bhapa with Malabar Spinach

• 250g prawns (cleaned and deveined)
• 8–10 Malabar spinach leaves (Poshak / Pui Shaak)
• 1/2 tsp turmeric powder
• Salt to taste
• 2 green chilies (slit)
• 2 tbsp mustard paste (yellow and black equal part)
• 1 tsp chopped garlic
• 1 small tomato (cubed)
• 1 small capsicum (cubed)

How to Make Steamed Prawns with Malabar Spinach (Microwave Method)

Step 1: Prepare the Prawn Marinade
In a bowl, mix turmeric, salt, yellow and black mustard paste, chopped garlic, cubed tomato, cubed capsicum, and green chilies. Add the prawns and coat well. Let it rest for 5–10 minutes.

Step 2: Line the Bowl with Poshak Leaves
Take a microwave-safe bowl and line the bottom and sides with Malabar spinach leaves.

Step 3: Add Prawn Mixture
Pour the marinated prawn mixture into the bowl over the leafy base.

Step 4: Cover with More Leaves
Top it off with 4–5 more Pui shaak leaves to seal the prawns inside like a parcel.

Step 5: Steam in the Microwave
Cover the bowl with a lid (slightly ajar to let steam escape). Microwave for 10 minutes on regular heat.

Serving Suggestions

Uncover and gently lift off the top leaves. The aroma of mustard, garlic, and cooked prawns wrapped in spinach is irresistible. Serve hot with plain steamed rice and a slice of lime and gree chili for a traditional Bengali lunch.

Why This Bengali Bhapa Recipe is Worth Trying

• Healthy & oil-free
• Traditional Bengali flavor
• Microwave-friendly – no stove required
• Quick – ready in under 20 minutes
• Rich in protein & greens

Tips for the Perfect Chingri Bhapa

• Use fresh mustard paste for a sharp, authentic flavor.
• Add a drizzle of mustard oil before serving for extra aroma.
• Can be adapted with fish fillets or paneer as a variation.

• Adjust the green chili based on your spice preference.

• Ensure the spinach leaves cover the prawns well to retain moisture.

• Works great for lunchboxes or light dinners.

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