December 22, 2010
Shorshe Chingri (Shrimps in mustard sauce)
Last year at this time we were eagerly waiting for our new arrival. How quickly has this year flown by! Parents has gone back and we are trying to get into a new routine. It hasn't helped that the little one has been unwell. Cold, cough and ear infection... do you have any home remedies that have worked for you? I would love to hear about them.
So coming back to today's recipe, I craved it immensely when I was pregnant. The craving would come strong and suddenly, and I would go looking for some shrimps for shorshe chingri. When I said this to my mom when she was here, she of course made a spicy, hot batch immediately.
Here is how to make it:
3-4 green chillies
1/2 tspoon - kalo jeera
1 1/2 tbspoon mustard seeds
1 1/2 tbspoon posto (poppy seeds)
2 garlic cloves
1/2 tspoon turmeric
salt to taste
2 tbspoon oil
Clean and devein the shrimps. Add salt and turmeric powder and keep it aside.
In the meantime, make a paste with 1 green chilli (more if you like it spicier), mustard seeds, poppy seeds and garlic clove.
Heat oil in a pan and lightly saute the shrimps. Take them out and in the same oil, add the kalo jeera, green chilli. After a couple of minutes add the mustard-poppy seed paste, turmeric powder and salt. Let it cook for a few minutes and then add the shrimps.
Let it cook for another 2-3 minutes on low heat.
Serve warm with rice.