Bhapa Shorshe Chingri (Steamed Shrimp In Mustard Sauce)

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   ["Mix all the ingredients, except for the mustard oil, in a bowl. Let the shrimp marinade for 15 minutes.", "Add the mustard oil to a tiny skillet on medium heat. Let it warm up for a minute or so - you'll see it start to shimmer and then see little wisps of smoke. Immediately take it off the heat and let it cool. Once it has completely cooled, add it to the marinade and mix everything in gently.", "While the shrimp is marinating, bring about 1/2 inch of water to boil in a large skillet. Now turn down the heat for a gentle simmer and place a bamboo steamer on it. Add the shrimp in a shallow baking dish (I used a small pie dish), place it inside the steamer and put the lid on it. Steam until the shrimp is cooked through, about 10-12 minutes or so, depending on how large they are. Check for seasoning. Garnish with chopped cilantro and serve immediately with steamed rice.", "Note: a) You could substitute the mustard oil with regular vegetable oil, although the taste will not be the same. If you do, add 1 1/2 tablespoon of mustard powder in the recipe so that you are not missing out on the sharp mustard flavor.

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   b) ALWAYS, always heat mustard oil to a smoking point before you cook with it. This is an unbelievably pungent oil, it WILL make your eyes water and clear your sinuses if you try to have it without heating it properly. (Trust me - been there, done that). Don't burn the oil, though, as soon as you see the first wisp of smoke, take it off the heat."]

* Per serving · 4 servings · Values may vary.

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