This recipe is a part of my upcoming series, PUJOR DINER KHABAR ( food during festival), which will come shortly.
large sized chingri (shrimp) : 10-12
Musrard seed : 2 tbsp.
Poppy seeds : 1 tbsp.
Green chillies : 1-2(according to taste)
Mustard oil : 2 tbsp.
Shredded coconut : 1/4 cup
Curd or yoghurt : 1/2 cup
Salt to taste
Coriander leaves for garnishing
- Wash the prawns, take out the shells and devein them. Then wash properly. Apply little turmeric powder and salt and keep aside for at least 1/2 and hour.
- Traditionally, this dish is made without frying the fish but if you want you can fry a little.
- Make a smooth paste with mustard seeds, poppy seed, green chillies, salt and little water. Now in a container, mix together mustard-poppy seed paste, curd and a little salt. Sprinkle coconut over it, place 2-3 slit green chillies and drizzle 1 tbsp. mustard oil.
- Now you can steam or you can place the container in a pressure cooker. If you're using a pressure cooker, pour water at the bottom of the cooker and place the container. After 1-2 whistle, take it out.
- Garnish with coriander leaves and serve hot with white rice.
Note : When you're making paste in small quantity, wet grinder is not a good option. I use my coffee grinder. Whenever you make mustard paste, always add little vinegar and a pinch of salt. Otherwise, paste tastes bitter.
I'm sending this recipe to SWC who are celebrating cuisine of West Bengal this month.