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CATEGORY CUISINE TAG YIELD
Seafood, Grains Indian India, Shrimp, Fish/shells 4 servings

INGREDIENTS

1 lb Medium shrimp; peeled and and deveined
1/2 c Coarse salt
1/4 ts Coarse salt
1 1/2 ts Brown mustard seeds; may substitute yellow seed
1 tb Finely chopped onion
1 Long hot green chile OR 1/3 jalapeno pepper; finely chopped
1/4 ts Ground turmeric
1/4 ts Cayenne pepper
3 tb Extra-virgin olive oil
Spiced basmati rice; see recipe

INSTRUCTIONS

SAUCE
1. Place shrimp in a large bowl. Gently rub the shrimp with 1/2 cup coarse
salt. Wash the shrimp under cold running water, and place in a colander.
Drain well.
2. Using a spice grinder, coarsely grind the mustard seeds. Transfer ground
seeds to a medium stainless-steel bowl. Add 1 tablespoon water, and
combine. Add the onion, chile, turmeric, remaining 1/4 teaspoon coarse
salt, cayenne pepper, and oil. Add the shrimp, and stir to coat. Cover the
bowl with aluminum foil, and set seasoned shrimp aside for 10 minutes.
3. Place the bowl of shrimp in a large stockpot. Add boiling water to
stockpot until water comes one-third of the way up the sides of bowl.
Cover, and place over medium heat. Cook until shrimp just turn opaque all
the way through, 10 to 15 minutes, stirring once after 6 minutes.
4. Divide the rice and shrimp among four plates, and serve.
*Recipe adapted from Madhur Jaffrey's Indian Cooking 1983. Barrons. Martha
Stewart Online: TV cooking: 09/24/98 with Madhur Jaffrey.
Notes: Chef and cookbook author Madhur Jaffrey demonstrates a simple yet
stunning Bengali dish known as chingri bhapey. The shrimp is delicately
spiced with ground mustard seed and chopped green chiles, creating a sweet
and pungent sauce as it steams. Martha says the finished dish is the best
shrimp she has ever tasted. Madhur rubs the shrimp with coarse salt before
she washes it to bring out the freshest flavor possible.
Recipe by: Stewart and Jaffrey
Posted to KitMailbox Digest  by Pat Hanneman <kitpath@earthlink.net> on Sep
24, 1998, converted by MM_Buster v2.0l.

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