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Steamed mustard prawn
- Prawns ~ 100 gm. I used fresh ones, you can use frozen too For the Paste Mutard Seeds ~ 3 tbsp Poppy Seeds ~ 3 tsp Green Chilli ~ 3 Salt ~ a pinch Soak in warm water for 30 minutes and then grind to a paste The Mustard-Poppy Seeds Paste ~ use almost 3/4th of the paste, makes little less than 1/2 cup. If the paste is too pungent for you, you can sieve the paste and use the more liquid mustardy water mixed with a little of the thick paste. Grated Coconut ~ 10 gm.You can use more if you want Yogurt 20 gm
- Mustard oil 10 gm
Mix the prawns with salt and turmeric and keep aside for half an hour Make a smooth paste with mustard seeds, poppy seeds, 3 green chillies, a little salt and water. In a container which you can steam or which you can put in the pressure cooker, mix the prawns with mustard paste, yogurt and salt according to taste. I also add just a pinch of sugar. Slit 4/5 green chillies and add to above Add 2tbsp of Mustard Oil to this, drizzle liberally on top that is Add some fresh grated coconut to this. If using frozen grated coconut defrost and then use.
Now put water in the pressure cooker bottom and put in this container. I have a Futura Pressure Cooker and I steamed for 1 minute. In this pressure cooker, after the full pressure is built the time has to measured (no whistles), so I kept for 1 minute after the build up of full steam. In a whistling pressure cooker, you have to allow one whistle I guess Take it out and serve with hot white rice. For an extra kick drizzle little mustard oil before serving.
The same recipe can be applied to Paneer or Salmon