Bhapa Chingri - Mustard Shrimp |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A lively-flavored shrimp dish from our local paper. Serve with rice. Mustard oil is available at stores that carry a selection of Indian foods. Ingredients:
2 tablespoons brown mustard seeds or 2 tablespoons black mustard seeds |
1/4 teaspoon turmeric |
2 tablespoons water |
1 tablespoon mustard oil |
2 tablespoons gingerroot, finely slivered |
1 tablespoon green chili, finely slivered |
1 1/4 teaspoons salt (or to taste) |
2 lbs jumbo shrimp, peeled and deveined |
Directions:
1. Grind mustard seeds to a powder.
2. Place into a large bowl.
3. Add turmeric and water; put into a bowl large enough to accommodate shrimp.
4. Stir into a paste and let rest for 15 minutes.
5. Heat the oil in a skillet to smoking point.
6. Cool and pour over the mustard/turmeric paste.
7. Add the ginger, chilies and salt; mix well.
8. Rinse the shrimp and pat dry.
9. Toss thoroughly in the mustard mixture.
10. Transfer to a steamer container and cover tightly with foil.
11. Set up the steamer,.
12. When the water comes to a boil, place the dish inside and steam 20 to 25 minutes.
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