RECIPE OF THE MONTH
Mustard Steamed Shrimp
Serves 4 - 6
In this delicate dish from Bengal, melt-in your mouth shrimp, aromatic with crushed mustard seeds are ethereal. I like to use jumbo shrimp and serve these as a starter with a salad.
2 tablespoons mustard seeds
¼ teaspoon turmeric
2 tablespoons peeled slivered ginger root
1 tablespoon mustard oil
1 tablespoon slivered green chiles
1-¼ teaspoons salt or to taste
2 pounds jumbo shrimp, peeled, deveined, tails left on
1. In a spice grinder, grind mustard seeds to a powder. Put into a bowl large enough to accommodate shrimp. Add turmeric, and 2 tablespoons water. Stir to mix into a paste and set aside for 15 minutes.
2. In a small skillet, heat oil to smoking point over high heat. Cool and pour over mustard paste. Add ginger, chiles and salt. Mix well.
3. Rinse shrimp and pat dry. Mix well with mustard mixture. Transfer to a container that can be steamed, such as a glass pie dish. Cover tightly with foil.
4. Set up the steamer and when water comes to a boil, place dish inside and steam about 20 – 25 minutes.
5. Serve immediately.
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CLAMS IN DYNAMITE MASALA
2 – 2 ½ pounds clams
1½ cups frozen grated coconut, thawed
4 inch-piece cinnamon
1½ teaspoons peppercorns
10 cardamom pods, cracked open
4 blades mace (optional)
1 teaspoon poppy seeds
I wanted to write and say how much I enjoyed your curry workshop last night at In Good Taste in Portland. It was FANTASTIC!! I have a much richer understanding of Indian spices, regional differences and cooking techniquies. I am very excited to try more dishes at home. The historical information added a real richness to the class.I would love a class on a traditional Indian meal start to finish.
Thank you very much.
Lisa Thum (former Houston resident)