Madhur's Shrimp in Mustard Seed and Green Chile Sauce
Chef and cookbook author Madhur Jaffrey shares this simple yet impressive Bengali dish known as "chingri bhapey." The shrimp is delicately spiced with ground mustard seed and chopped green chiles, creating a sweet, fragrant sauce. Madhur recommends rubbing the shrimp with coarse salt before washing it to ensure the freshest flavor.
- Servings: 4
Source: Martha Stewart Living, October 1998
- 1 pound medium shrimp, cleaned and deveined
- 1/2 cup plus 1/4 teaspoon coarse salt
- 1 1/2 teaspoons brown mustard seeds
- 1 tablespoon water
- 1 tablespoon finely chopped onion
- 1 long hot green chile or 1/3 jalapeno pepper, finely chopped
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 3 tablespoons extra-virgin olive oil
- Madhur's Spiced Basmati Rice Madhur's Spiced Basmati Rice
Gently rub the shrimp with 1/2 cup coarse salt. Wash shrimp under cold running water, and place in a colander. Drain well.
Using a spice grinder, coarsely grind mustard seeds. Transfer ground seeds to a medium stainless-steel bowl. Add 1 tablespoon water, and combine. Add onion, chile, turmeric, remaining 1/4 teaspoon coarse salt, cayenne pepper, and oil. Add shrimp, and stir to coat. Cover the bowl with aluminum foil, and set seasoned shrimp aside for 10 minutes.
Place the bowl of shrimp in a large stockpot. Add boiling water to stockpot until water comes 1/3 of the way up the sides of bowl. Cover, and place over medium heat. Cook until shrimp just turn opaque all the way through, 10 to 15 minutes, stirring once after 6 minutes.
Divide the rice and shrimp among four plates, and serve.