On a recent call, I told them I have bought fresh shrimp from the supermarket and want to make something different with it. After that the conversation went something like this… (this was early morning for them)
Dad: Make it with coconut and steam it.
Me: Hmm, interesting, what do I put?
Dad (enthusiastically): Well, let’s see, some posto, coconut, tiny bit of mustard, green chilli, garlic, ginger…
Mom (in the background): Garlic, yes but no ginger.
Me: No Ginger?
Dad: No ginger.
You get the idea. I got the recipe and made it the very same evening. The flavors of coconut, and posto with the sharpness of green chilli and the pungent mustard and garlic worked wonders for the shrimp. It was delicious. I steamed the mix in a cooker without the weight and it worked just fine.
Shrimp – 25- 30 uncooked
Fresh Coconut grated – ½ cup
Posto (khas khas) – 4-5 tbspoon
Mustard – 1 tspoon
Garlic – two cloves
Green chillis – 2
Panch Phoron – ½ tspoon
Turmeric – ¼ tspoon
Salt to taste
Oil to cook
Cook the shrimp with turmeric and salt till they are turn orange and spongy, but not chewy. It can be anything from 4-10 minutes depending on the shrimp.
Grate the coconut, posto, mustard, garlic and green chillis to a fine paste.
Heat a vessel you can also steam the shrimps in later. Temper the oil with panch phoron.
Add the masala and sauté for a couple of minutes till the raw smell goes away. Then add the shrimp, turmeric and salt.
In the meantime, boil some water in a pressure cooker. Once it starts boiling, put the pan in, close the lid and let it cook in the steam for 7-8 minutes.