Shrimp was always a favorite dish in our house. Of course, growing up, we called it prawns. Shrimp was supposed to be those er um shrimpy little things that gets caught in the net as you trawl and you just scoop them out. Bengalis do use steaming in a numberof recipes and this simple yet extremely delectable recipe is one example.
- 1 lb medium/large shrimp, cleaned and deveined
- 2 tsp brown mustard seeds
- 1 tbsp Water
- 1/4 cup tbsp finely chopped onion
- 2 green chili (thai), finely chopped (do not discard seeds)
- 1/4 tsp ground turmeric
- 1/2 tsp red chili powder
- 3 tbsp mustard coil (can substitute Extra Virgin Olive Oil)
- 1/2 cup and an additional 1/4 tsp salt
- Rub the shrimp with the 1/4 cup of salt and set aside for 5-10 minutes.
- Gently wash away the salt over cold water and pat dry
- Coarsely ground the mustard seeds and transfer to a stainless steel bowl
- Add a tablespoon of water and mix thoroughly with the onion, green chili, turmeric, salt, chili powder and oil.
- Cover the bowl and set the seasoned shrimp aside for 10 minutes.
- In a large pan (which can hold the stainless bowl) put enough water so that it will come 1/3 up the way of the bowl and bring to boil
- Put the bowl in the pan and steam covered for about 10 minutes or until the shrimp is translucent.
- Stir the shrimp once half way through
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