Sarson Bhari Kekda (Shrimp with Mustard)
Recipe: #22543
January 15, 2016
Categories: Shrimp, Indian, 5-Minute Prep, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Spices, more
"A Bengali dish that features turmeric without the other curry ingredients. Adapted from Woman's Day Encyclopedia of Cookery."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (233.7 g)
- Calories 263
- Total Fat - 15.6 g
- Saturated Fat - 2.1 g
- Cholesterol - 214.2 mg
- Sodium - 1633.9 mg
- Total Carbohydrate - 6 g
- Dietary Fiber - 1 g
- Sugars - 1.8 g
- Protein - 24 g
- Calcium - 106.7 mg
- Iron - 0.9 mg
- Vitamin C - 5.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine mustard and turmeric with enough water to make a paste.
Step 2
Combine all ingredients in a pan.
Step 3
Cover and cook over low heat until shrimp just turn opaque, 5-10 minutes.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If using mustard oil, make sure to heat it until it is smoking before adding the other ingredients.
- For a spicier dish, add extra green chili pepper to taste.
- Substitute olive oil for mustard oil to reduce the amount of saturated fat in the dish. This substitution will result in a healthier dish with a milder flavor.
- Substitute ground ginger for the turmeric to add a slightly sweet and spicy flavor to the dish. This substitution will add a bit of complexity to the flavor of the dish.
Lemon and Parsley Variation Replace the chili pepper with the juice of one lemon and 1/4 cup of chopped parsley. Cook the shrimp as directed, stirring in the lemon juice and parsley at the end of cooking.
Chana Dal (Split Chickpea Lentils): This savory, mildly spiced lentil dish is the perfect accompaniment to Sarson Bhari Kekda. The combination of the rich shrimp with the nutty and slightly tart flavors of the lentils creates a delicious balance of flavors.
Cucumber Raita: This cooling yogurt-based side dish is the perfect accompaniment to Sarson Bhari Kekda. The creamy texture of the yogurt and the refreshing crunch of the cucumbers provide a contrast to the rich flavors of the shrimp, creating a delicious and balanced meal.
FAQ
Q: How long should I cook the shrimp?
A: Cook the shrimp over low heat until they just turn opaque, 5-10 minutes.
Q: How do I store cooked shrimp?
A: Store cooked shrimp in an airtight container in the refrigerator for up to three days. Reheat in the microwave or in a skillet with a bit of oil or butter.
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Fun facts:
This dish has its origin in the cuisine of Bengal, a region in the eastern part of India. It is a popular dish among the Bengali people, and is often served as part of a traditional Bengali meal.
The use of mustard in cooking has a long history, with records of its use dating back to ancient Rome. Mustard has been embraced by many famous chefs, including Julia Child, who used it in her classic French dishes.