Based on the beautiful weather we’ve been having, I think I can safely say that spring has officially sprung here in Vancouver. There’s still a hint of chill in the weather, which means the heat in this dish is absolutely perfect for eating whilst sitting out on your balcony. Seafood and fish are extremely popular in Bangladeshi cuisine, and as I was doing my research, I was delighted to see many gentler ways of cooking. Rather than roasting, grilling, or frying, this dish is steamed, preserving the moisture in the shrimp incredibly well.

Served over rice, Bhapa Shorshe Chingri can be customized exactly how you’d like – mild or hot, dry or saucy. Use my recipe as the framework and let your instincts do the rest! The best part is that this dish can be done in just about half an hour – a perfect weeknight meal for our sunny evenings ahead. Enjoy! Serves 4.

Ingredients

•1 lb or 500g shrimp (I prefer 16/20 or or 21/25 sized), shelled and deveined

•1 tsp turmeric powder

•2 ½ tbsp mustard seeds

•2 tbsp water

•2–3 Thai chilli (green preferred)

•2 tbsp mustard oil (or olive oil)

•¼ cup yogurt, coconut cream or cream

•Salt and black pepper

Method

1.Season the shrimp liberally with salt and black pepper.

2.Grind the mustard seeds with a mortar and pestle, and mix in the turmeric and water to create a paste. Depending on how spicy you want the dish to be, you can chop your Thai chillies finely and mix them into this paste as well. I personally just slit the chillies and mix them in at the end.

3.Mix in the yogurt – you can also use coconut cream or cream if you wish. This step is optional, and is only necessary if you want your dish to be more saucy as opposed to dry.

4.Coat the shrimp thoroughly in this mixture and allow it to marinate for 15 minutes.

5.Drizzle oil over the shrimp right before cooking.

6.To cook:

a.Bake the dish in a 350˚F oven for 18–20 minutes. Make sure to use a covered container so the shrimp can steam, or cover the baking dish with foil.

b.OR Steam the shrimp on the stove in a double boiler (or a bowl over a water bath), again cooking for approximately 20 minutes or until the shrimp is opaque.

7. Serve over steamed rice, and enjoy!