Thursday, November 02, 2006

Shrimp with mustard, poppy seeds and coconut

I apologise for the delay in posting of this recipe. There was a health-related emergency in the family but everything is much better now. So, now I have some time and hope to get back to blogging slowly but steadily.

This is a bengali recipe and the inspiration if from the Narkol-shorshe-chingri here .
I have of course made some changes. Here's the summary:

Time taken for us:
15-20 minutes

Shrimps- 1 frozen pack of cooked (about 0.5 Lb)
Red Onion- 1/2 sliced
Garlic- 1 tsp paste
Mustard Seeds- 1.5 Tblsp
Poppy Seed-1 Tblsp
Coriander Pdr- 1tsp
Cumin Pdr-1tsp
Turmeric Pdr- 1tsp
Chili Pdr- 1/4 tsp (optional)
Coconut shreds- 1 cup ( I thawed from a frozen pack)

Heat 1 tsp oil and saute the thawed shrimp with a little bit of turmeric and salt. Add 1 tbslp of water if it gets dry. For more authentic taste use uncooked ( I am just trying to save some time here).

Grind mustard, and poppy seed with a pinch of salt ( I use a coffee grinder). Make a paste of this grounded mustard and poppy seeds along with the rest of spices powders (cumin ,coriander, chilli, left over turmeric) with a some water.

Heat oil. Put onions and fry on medium heat until they are golden. Add the garlic and saute for few more minutes. Add the coconut shreds and stir till they take a slight golden hue. Add the spice paste and saute for a while. Add 1/2 cup of water and when it boils add the shrimps. Add salt to taste.

I like this with white rice.