Well, fall is here this time without much fanfare but much more with a loud bang pretty much letting us know that it was here.
It is the time of the year that school starts for the kids and the days especially the weekends are filled with stuff. This year the kids try soccer for the first time. It is a little daunting for the first time in my life dealing with a game that I really do not know much about. Well, we shall see how things go, I did survive my first shopping trip to Models and we are equipped with shin guards and stuff.
Now, this recipe is a very simple recipe recipe using fresh mustard and sweet flaked coconut. It is a quick version of what might seem like a rather complex bengali steamed shrimp recipe. Well, the microwave here takes the fuss out of the steaming process and the coconut actually adds a surprising touch of sweetness. My secret ingredient here is very finely sliverred chopped habanero chilies. The fresh mustard paste used here is a very traditional ingredient in Bengali cooking.
Narkol Shorshe Chingri – Quick and Spicy Coconut Mustard Shrimp
Prep Time: 5-7 minutes
Cook Time: 7 minutes
Serves 4 to 6
Ingredients
Ingredients
3 tablespoon mustard oil
1 tablespoon mustard paste (see recipe)
1 and ½ tablespoon sweet coconut flakes
½ teaspoon salt
½ teaspoon turmeric
6 green chilies, slit halfway lengthwise
1 and 1/2 pounds of large shrimp, shelled and de-viened
Method of Preparation
- Mix the mustard oil, mustard paste, coconut, salt and coconut well in a bowl.
- Add the green chilies and the shrimp and let the shrimp rest for 10 minutes.
- Cook the shrimp for 4 minutes and stir well, cook for another 4 minutes and serve immediately.
To make fresh mustard paste or shorshe bata
Soak 2 tablespoons of mustard seeds and 2 green chilies overnight in 1/2 cup water. Grind the mustard to a smooth paste and use as needed.
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