Steamed Prawns with Malabar Spinach

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

 This traditional Bengali Chingri Bhapa recipe is a beautiful example of how simple ingredients can create deep flavors. Steamed with mustard paste and wrapped in fresh Malabar spinach, this dish is light, healthy, and perfect for modern kitchens—especially when made easily in a microwave.

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.

👉 If you enjoy traditional Bengali steaming recipes, you may also like:

• Spicy Chicken Curry with Roasted Jeera & Red Chilli Paste
• Quick & Flavorful Prawn Fried Rice | Easy 15-Minute Recipe

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

👉 For more quick and healthy recipes, explore:

• Microwave Indian Recipes Collection
• Oil-Free Bengali Recipes

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.

This is how Chingri Bhapa is made in my home, using simple ingredients and modern tools.

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.

🛒 Kitchen Tools Used (Affiliate Section)

If you want to try this recipe easily at home, these tools are helpful:

• Microwave oven – ideal for indian kitchen
• High-speed mixer grinder – for smooth mustard paste
• Silicone spatula – for mixing delicate prawn marinades

⚠️ Affiliate Disclaimer (Important)

Disclosure: This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. This helps support my blog and allows me to share more traditional and home-style recipes with you.

SEO Keywords:

Bengali steamed prawn recipe, Chingri Bhapa, Malabar spinach recipe, Pui Shaak recipe, Traditional Bengali fish recipes, Oil-free seafood recipes, Microwave Indian recipes