Sorshe Bhapa chingri / steam shrimp in mustard gravy
Bhapa means steamed. There are so many fish curry recipes in Bengali cuisine which use mustard’ / sorshe, this particular item is a top the list . Sharp flavor of mustard oil and green chilies goes perfectly with shrimp. With some steamed rice this ‘sorshe chingri bhapa’ tastes best. If you are not shrimp eater try with any firm flesh fish , or if you are a vegetarian try it with tofu or paneer
* 15 pieces of cleaned and deveined shrimps.
* 5 Tablespoons of black mustard seeds.
* 3 Tablespoons of grated coconut.
* 3 Tablespoons of poppy seeds.
* 1/4 Teaspoons of turmeric powder.
* 2 Tablespoons of yogurt.
* Salt and sugar.
* 5 Tablespoons of mustard oil.
* Couple of green chilies.
* Water as required.
Soak the mustard seeds in water along with poppy seeds for 1 hour. Strain Then add grated coconut, one green chili and some salt. Grind them with very little water.
Make a thick paste and take it out in a bowl which has a tight lid.
Add yogurt, turmeric powder, more salt and little sugar. Mix these with the paste really well.
Then add the shrimps, some slitted green chilies (optional ) and the mustard oil. Mix well.
Cover the bowl and keep aside for an hour.
In a deep cooking pan heat about 2 inch of water .
When the water starts boiling place the bowl with tight lid into the water.
Boiling water should cover half of the bowl.
Cover the pan and cook for 10 to 15 minutes on medium flame.
Take the box out from hot water very carefully.
Let it rest for 15 minutes then open it. Stir a little and serve hot.