Chingri Mach Bhape(steamed Shrimp in mustard sauce)

Chingri mach bhape or steamed Shrimp in mustard sauce is one of the delicacies of Bengali cuisine. It is very easy to make and at the same time it's a mouth-watering dish. It has strong and sharp flavor of mustard. Mustard and green chillies together make this dish taste like heaven. Relish it with hot plain white rice.
This recipe is a part of my upcoming series, PUJOR DINER KHABAR ( food during festival), which will come shortly.

Ingredients :

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

Method :

• 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.

After prepering, it may look like this....................

• 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.