All things considered, it probably is going to take me longer to organize and post this recipe than it did for me to actually make the dish. This dish was all about simple inspiration on a weeknight when I got home back home late from work.
Ironically enough, I used modern technology to do something that people did way back when the traditional earth friendly way, well almost.
What I ended up creating was a contemporary variation of the traditional Bengali recipe called Paturi. In Bengali cuisine, this is done by wrapping pieces of fish or vegetables in fresh banana leaves and steaming them while the rice cooks. I had some fresh mustard paste handy and actually through some fresh shrimp into a piece of foil a and cooked it over the steamer basket of the rice cooker. I did not have/
take the time to add turmeric, which accounts for the reddish color of the shrimp which does not look bad, but the dish is usually a yellower color. If you tend to steam food the Indian way, the rice cooker steamer is quite the thing to do the job for you. In this case, I had dinner in about 25 minutes, without really any attention needed to cook things. I think this one is a keeper. I have tried this technique with a couple of other things just not done it so spontaneously. But hey, when you have a family to feed you get quick on your feet.
So, here is how I did this,