Chingri Bhapa

Ingredients

• 1.5 lbs large raw shrimp, peeled and deveined
• 4 pieces (about 8x10 inches each) fresh banana leaves
• 1 tablespoon yellow mustard seeds
• ½ teaspoon nigella seeds
• 2 whole green chiles, fresh
• 4 whole garlic cloves
• 1 inch piece fresh ginger, peeled
• ½ teaspoon fresh turmeric powder (or ground turmeric)
• ¾ cup coconut milk, full-fat
• 3 tablespoons extra-virgin mustard oil (or vegetable oil)
• ¾ teaspoon salt
• ¼ cup fresh cilantro, chopped

Instructions

1. 1

   Prepare your steaming setup: Fill a large pot with 2 inches of water and bring to a boil over high heat. Place a steamer rack or bamboo steamer basket inside so it sits above the water level, not touching it. If using banana leaves, carefully pass each leaf over an open flame for 3-5 seconds per side to soften and make them pliable — they should turn a deeper green and become flexible, not charred.

2. 2

   Make the spice paste: Pound 1 tablespoon of yellow mustard seeds in a mortar and pestle to crack them slightly. Finely mince 4 garlic cloves and grate a 1-inch piece of fresh ginger on a microplane. Slit 2 fresh green chiles lengthwise and scrape out the seeds if you prefer less heat, then mince finely. Combine the cracked mustard seeds, garlic, ginger, green chiles, and 0.5 teaspoon of turmeric powder in a small bowl to make a rough paste.

3. 3

   Marinate the shrimp: Pat the 1.5 lbs of large raw shrimp completely dry with paper towels. Divide the spice paste evenly among the shrimp, gently coating each one by rubbing the paste over both sides — this ensures every bite gets the aromatic mustard and ginger flavor. Let sit for 5 minutes while you prepare the banana leaf parcels.

4. 4

   Assemble the parcels: Lay one softened banana leaf flat, shiny side up, on your work surface. Arrange 5-6 marinated shrimp in the center of the leaf in a single layer. Pour 3 tablespoons of full-fat coconut milk evenly over the shrimp. Sprinkle 0.5 teaspoon of nigella seeds over each parcel and season lightly with salt. Fold the banana leaf over the shrimp to create a loose but fully enclosed packet — the leaf should cover the filling but doesn't need to be airtight. Repeat with the remaining 3 banana leaves and shrimp.

5. 5

   Steam the parcels: Carefully place each banana leaf parcel, folded side up, onto the steamer rack over the boiling water. Cover the pot with a lid and steam on medium-high heat for 12-15 minutes. You'll know the shrimp are done when they turn bright pink and opaque throughout — peek at one parcel around the 12-minute mark to check. The internal temperature should reach 165°F when checked with an instant-read thermometer.

6. 6

   Plate and serve: Using tongs or a fish spatula, carefully transfer each banana leaf parcel to a serving plate — the leaf will be hot, so warn your diners. Optionally, you can unfold the leaf slightly to expose the shrimp, or serve the parcel fully wrapped for a dramatic tableside opening. Drizzle any remaining cooking liquid from the parcel over the shrimp, scatter the chopped fresh cilantro on top, and serve immediately while the banana leaf aroma is still fragrant. Serve with steamed rice or warm roti to soak up the coconut and mustard sauce.

Tools you’ll need

• large pot
• steamer rack or bamboo steamer basket
• mortar and pestle
• microplane grater
• paper towels
• small bowl
• cutting board
• chef's knife
• instant-read thermometer
• tongs or fish spatula

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