Yes its Thursday,(But Iam still thinking of it as late late Wednesday night so I can tell myself I made the Wednesday blog post).Iam putting together "Something New Something fresh part-4" at this unearthly hour ,that's how much I love this weekly feature. Incase you are wondering why I didn't feature this on Wednesday, here's my excuse ..Iam still celebrating my bday which mostly turns out to be week long, thats how lucky Iam :))(Read more here.)
And today Iam very happy to introduce you to my friend Ishita. This Leo Lawyer was born on August 15th(fantastic coincidence)and is a wonderful girl.If you read my blog ,you would know that she's the one who's baby shower we celebrated in March.(Read more here.)We have known each other a while and we are close now,close enough for me to think of her like a younger sister:)She's smart,spirited and knows how to speak her mind and I really like that about her.In June, she's going to be mommy to a baby Marisha:) Can't wait to see the little rock star.
Ishita and Me
This Bengali lioness loves Seafood and cooks it really well.So I pestered her to give me this recipe and she was sweet enough to give it to me right away. Thanks Ishi!Its called Bhapa Chingri (steam cooked prawns in Mustard sauce)and its delicious. I don't need to say anything because the picture from Chef Ishita says all:)
10-15 Prawns(depending on the size)- shelled, washed and deveined
1-1.5 tbsp - Mustard seeds
4-6 - green chillies
2 tbsp of coconut powder
2 tbsp of coconut milk (Ishita uses both as the coconut milk adds flavor and the powder adds to the texture of the sauce)
mustard oil(it is important to use mustard oil as it adds to the pungent taste which is the speciality of the dish)
salt to taste
This is how you make it
After the prawns have been cleaned and washed, marinate it with salt and turmeric powder and keep aside. In a spice/coffee grinder, take the mustard seeds and grind it dry till it forms a fine paste. For the last few seconds put in 2-3 green chillies in the same grinder and grind it together with the mustard seeds. Take out the mixture and soak it in enough water to form a paste & keep aside.
Now, in a small to medium size stainless steel air tight box, coat the bottom slightly with mustard oil. now add the prawns, coconut powder, coconut milk mustard paste, salt to taste and turmeric to the box. Add a little water but not too much. Before shutting the lid, add a little extra mustard oil to the dish along with the rest of the green chillies slit vertically.
Place the tightly shut box on a bed of water in a large skillet and put it on medium high heat. as the water boils, it will heat up the box and cook the shrimps. Ensure that the skillet does not run out of water. Cook for 10-13 minutes(shrimp takes very little time to cook) and then take the box out of the water. leave the lid on till the box cools down and then open.
Enjoy the shrimp in mustard sauce with plain white/brown rice.