Time and again my Ma would prepare this shrimp curry and I
would be blown away every single time. Honestly I have been craving for this recipe
for a long while now and what better opportunity than to learn from the in-home chef
a.k.a my Ma when she was visiting me. So it was quite predictable that I would make fervent
demands of this mouth- watering shrimp preparation time and again, while my Ma
was more than happy to oblige. But as lazy as I got when she was around, I did
manage to learn and demonstrate it to her that all these days apart from being
a lazy couch potato, I have indeed been a very good student J.
Quite often in simple preparations like this, it’s not the recipe, but the other simple ways and nuances of its preparation that really counts. Fresh cleaned and
deveined shrimp forms the perfect canvass for the distinct mustard flavor and
the creaminess of the yogurt to come through. The pungency of the mustard paste mellows down during the steaming and blends in with the accompanying condiments. I have had several versions of
this preparation but I am sure to be biased when I say that my Ma’s recipe
always tastes the best. The mustard paste and the mustard oil add a distinctive
punch to this creamy dish tempered with curry leaves and yet again some more
mustard seeds. Now without much ado, here’s our home-style creamy and yes very
simple “Chingudi dahi besara”.
"Chingudi Dahi Besara" a.k.a Steamed yogurt and mustard shrimp curry
Ingredients:
1 lb Cleaned and
deveined shrimp
2 T Mustard seeds
1 tsp Cumin seeds/ Jeera
4-5 Cloves of garlic
½ Onion
2-3 Green chillies
3 T Yogurt
2 T Mustard oil
¼ tsp Turmeric
powder
Salt to taste
Pinch of sugar.
For the tempering:
½ T mustard oil
½ tsp mustard seeds
2 Cloves Garlic (Slivered)
2-3 Green chillies
slit
4-5 Curry leaves
Method:
1. Wash and drain
the shrimp and keep aside.
2. Grind the mustard
and the cumin to a fine powder.
3. Then add in the
garlic, onion and green chillies and make a smooth paste.
4. Pour the paste
out in a bowl and mix in the yogurt and the mustard oil along with the washed
shrimp.
5. Let it marinate
for about an hour.
6. Prepare a
steamer. It can be prepared two of the following ways:
i. Pour water in a deep
bottomed vessel and place a rack at the top such that the water does not touch
the vessel when its kept on the rack. Cover and cook for about 7-8 minutes.
ii. Add water to a
pressure cooker then place the vessel containing the fish inside the cooker.
Cook for about 1-2 whistles.
7.Temper the
prepared dish with a tempering of mustard oil, mustard seeds , green chillies
and curry leaves.
8.Boil the curry
for 1-2 mins and serve hot with rice.
Try this out and you too can vouch that this dish indeed
very simple!!
Until next time,
Love,
J
I am submitting this recipe to:
- "Taste of tropics" hosted by Nandoo's Kitchen and Chef Mirelle.
- "Side dish mela" hosted by Valli
- "Let's Cook with yoghurt" hosted by Nayna
I am submitting this recipe to:
- "Taste of tropics" hosted by Nandoo's Kitchen and Chef Mirelle.
- "Side dish mela" hosted by Valli
- "Let's Cook with yoghurt" hosted by Nayna
Looks divine :)
ReplyDeleteYummy and delicious recipe
Eu have wonderful collections...
please have a look at my blog-
http://simmy-food-blogga.blogspot.com/
looks heavenly and everything looks perfect for this the colour the texture and the spices...so want to have it now.
ReplyDeletehi jagruti where are you now a days ??????????????
ReplyDeleteBeautiful dish. Now I've worked up an appetite!
ReplyDeleteThanks everyone!
ReplyDeleteLooks great! Just wondering if the shrimp does not get tough while cooking it that long?
ReplyDeleteHi Monalisa..that's a great question!..usually when shrimp is cooked on direct heat for ~7 minutes, it gets tough and rubbery, but since this dish is steamed it needs that long to cook through and remain melt-in-the-mouth soft.
Delete