Chingri Dhonepata

(Shrimp in Cilantro-Mustard Sauce)

Serving: 2 persons

Ingredients:

Small shrimp/Kucho chingri - 250 g

Cilantro/Dhonepata - 50 g (about 1 cup), leaves only without stem

Mustard Seeds - 3 tbsp

Kalonji seeds - 1/2 tsp

Green Chillies - 4, slit

Turmeric - a pinch

Sugar - 1/2  tsp

Salt - To taste

Mustard Oil - 4 tbsp          

Preparation:

1. Clean and devein shrimps. Sprinkle a pinch of turmeric and 1/4 tsp salt and set aside.

2. Soak mustard seeds in water.

3. Grind mustard seeds, cilantro/dhonepata, 2 green chillies, and 1/2 tsp salt to make a paste. Best results when ground just before cooking.

Cooking Procedure:

1. Heat 2 tbsp oil in a kadai.

2. Fry shrimps. Remove from heat and keep aside.

3. Add another 2 tbsp oil to the kadai and heat.

4. To it add kalonji seeds and 2 green chillies. Let the seeds splutter

5. Add the cilantro/dhonepata-mustard paste to the oil. Turn heat to medium.

6. Stir for 1 min and add the fried shrimps. Let cook on low heat for 4-5 min. Adjust salt requirement at this time.

7. Add 1 tsp mustard oil on top and remove from heat.

Serving Suggestions: