Steamed Shrimp with Coconut Mustard

Bengali style steamed fish is an old tradition using coconut paste, mustard paste and mustard oil. This is so simple to make with minimal spices. It's best to use head on shrimp. It may be time consuming but worth it when it comes to flavor profile and texture. The freshly grounded mustard paste is an acquired taste and it has a pungent sensation similar to horseradish  wasabi-like sensation to it. Therefore adding coconut milk and coconut paste to balance it out resulting in a mouthwatering rustic seafood dish and best served with plain rice!

      

 

Ingredients~

(US customary units)

1 lb. head on large size shrimp, cleaned

1/2 tsp turmeric powder

1/2 tsp salt or to taste

1 cups fresh or frozen grated coconut

1/2 cup coconut milk

3-4 tbsp freshly ground yellow and black mixed mustard paste

5-6 green chili, slightly slit

4-5 tbsp mustard oil

Method~

Smear the fish pieces with little turmeric powder and 1/4 tsp salt.  Grind coconut to a smooth paste with 1/2 cup of coconut milk, then transfer to steel round container about 7 inch wide and add in remaining coconut milk, mustard paste. turmeric powder, salt, mustard oil, chilies and mix well. Add in the fish stakes to the coconut-mustard mixture, coat well both side of fish stakes and marinate for 10-15 minutes. 

Take a wide open pressure cooker and place a perforated cooker grid. Cover the container and place in the pressure cooker. Pour water half of the container and close the pressure cooker lid. Pressure cook 

without the whistle for 10 minutes over medium flame. Or, use a wide pan and follow the same method. Turn off the flame and wait for 6/7 minutes. Remove the container carefully from the pressure cooker. Serve with plain rice and drizzle little mustard oil over the fish. Enjoy!

Happy Cooking!