Madhur’s Shrimp in Mustard Seed and Green Chile Sauce
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
1 pound medium shrimp, cleaned and deveined
1/2 cup plus 1/4 tsp. of coarse salt
1-1/2 tsp. of brown mustard seeds
1 Tbsp. water
1 Tbsp. finely chopped onion
1 long finger hot chile
1/4 tsp. ground turmeric
1/4 tsp. cayenne pepper
3 Tbsp. extra-virgin olive oil
Gently rub the shrimp with 1/2 cup of coarse salt. Wash the shrimp under cold running water, and place them in a colander, then drain well.
Using a spice grinder, coarsely grind the mustard seeds. Transfer the ground seeds to a medium stainless-steel bowl, and combine with 1 Tbsp. of water. Add the onion, chile, turmeric, remaining 1/4 tsp. of coarse salt, cayenne pepper and oil. Add the shrimp and stir to coat. Cover the bowl with aluminum foil, and set the seasoned shrimp aside for 10 minutes.
Place the bowl of shrimp in a large stockpot and add boiling water to the stockpot until the water comes one-third of the way up the sides of the bowl. Cover and place over medium heat, cooking the shrimp until just opaque all the way through, about 10-15 minutes, stirring once after 6 minutes.
Divide the rice and shrimp among four plates and serve with hot basmati rice.
Yields 4 servings.
Recipe by Madhur Jaffrey.