Shrimps are one of my favourite food, I simply love the nutty sweetness that they have. In my opinion unlike fishes shrimps can be easily experimented upon. Therefore, there are so many versions of cooking them and no matter which recipe you may try they all will turn unique and equally delicious. This recipe is taken from kitchen of my grandma and offers both nutty sweetness of shrimps, earthiness of Coriander as well as pungency of mustard. The outcome of that is a dish that becomes comfort food after a tiring day. That's not it this dish is not just tasty but is made in no time and quick.
Time taken: 15- 20 minutes
Serves: 3-4 people
What to eat with: primarily a Bengali dish so rice is super with this but rotis also go complimentary to this.
Pointers:
1. I like using skinned and deveined shrimps for this dish. Just ensure that before cooking they are marinated with salt and turmeric for at least 10 minutes
Ingredients:
1. Shrimps 250 gms
2. Coriander leaves fresh 250 gms
3. Mustard powder 1 tbsp
2. Turmeric powder ¼ tsp
3. Oil ( I used mustard oil) 3 tsp
4. Salt to taste
Method:
1. Make paste of the coriander leaves, keep aside. Also make paste with mustard powder and keep it aside.
2. In a kadahi or wok heat oil and as it becomes hot add the shrimps. Sauté it.
3. Once half done add coriander paste turmeric and salt. Let it cook until dry.
4. As the gravy becomes dry add tge mustard paste reduce the flame and let it cook for 2 more minutes.
5. Once oil leaves side of the gravy, take the wok off the flame.
6. Shrimp in Coriander and Mustard paste is ready to be relished.
