Bhapa shorshe chingri (steamed shrimp in mustard sauce)
Tea
Steam
To say that I grew up in a mustard loving household would be a complete understatement. Just like a typical Bengali household, we regularly cooked with mustard oil and used freshly ground mustard paste to cook everything from vegetables to the bounty of fresh fish that was readily available in the market. And if that wasn't enough, we also got served a pungent mustard relish as a condiment to many of our meals. It would be impossible to walk through a neighborhood in Calcutta during lunch hour without smelling mustard in the air - someone was always cooking something with mustard! <br />This is a slightly modified version of the recipe I got from my mother - I decided to use some coconut milk to add creaminess that would cut through the sharp mustard flavor, added some scallions, ginger and garlic to add body to the sauce and the hint of citrus to round out the dish. It is ESSENTIAL that you heat up the mustard oil as I have detailed in the recipe - the sauce is way too pungent to have if you don't. You could easily substitute any kind of fish you want in this recipe, just adjust the cooking time accordingly. You could also steam the dish in a different manner - my mother uses a small, heavy container and floats it in a wok and then puts a lid on it; I have also cooked fish en papillote with this marinade. They all work fine!
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