Past week was very stressful for both of us. One of our close colleague’s wife passed away suddenly. We both were very upset and shocked. But life moves on and so do work. I was working hard for a deadline, which is due this week. So every day, I am working 9:30-6:30. After coming home at 7, who barely have some energy to cook.Take-outs and frozen foods from Indian store can help one-week night not every. Also, they are very bad for my stomach.
I bought some frozen banana leaves for my fish paturi(previous post). They come a lot, and it’s impossible to use all of them at a once. When you make food in banana leaves, it gives a very nice and distinct aroma to the food. My mom was saying that tribals use leaves to cook many of their things. It is not only healthy but also heavenly delicious.
Like any other Bengali, I love mustard seeds. We use mustard seeds to cook our fish, shrimp, and veggies. I am very lucky that my husband loves it too (Thank god!). As you have seen in my earlier post, I love making shrimp in the microwave. But this time I made some changes with the help from Ma. When I was cribbing about my hectic work and no time to cook, she told me to make this recipe with a twist.
I live a sedentary lifestyle, unlike my husband who runs 15 miles a week. So, off course I need to check my diet to keep size 0. I have very bad sweet teeth. I love eating chocolates, cake, Indian sweets, and I can’t sleep without eating any of them :disappointed:. Also, we both eat outside at least twice a week, where I can’t count calories. But I can’t eat boiled food, or detox smoothies to lose or maintain weight. That’s why this easy peasy, low-calorie recipes are perfect for me.
Recipe for Shrimp in Banana Leaves
There are few changes from my previous version of microwave shrimp. I used yellow mustard and banana leaves in this recipe. Enjoy this with hot steamed rice. I am sure you will finish it in a day like we did.
Yield : 4
- 2 pounds medium shrimp, clean and deveined
- 1 teaspoon turmeric powder
- 2 teaspoons whole yellow mustard
- 2 teaspoons whole black mustard
- 1 teaspoon Poppy seeds
- 2 Green chiles, 1 whole, one halved lengthwise,
- 1/4 cup shredded unsweetened coconut
- 1 tablespoon plain greek yogurt
- 1/4 cup water
- Banana leaves – enough to cover the container
- 1 tablespoon mustard oil
- salt to taste
1. In a bowl, add turmeric and salt to the shrimps. Coat it well and keep it aside.
2. In a food processor dry grind mustard and poppy seeds.
3. Add one green chile, shredded coconut, yogurt and water. Pulse it until smooth.
4. Take it aside in a bowl. Add mustard oil and salt. Add this paste to the shrimp and coat it well.
5. In a microwave safe dish, line the banana leaves. Make sure, it’s covered very well.
6. Pour the shrimp with yogurt coconut paste.
7. Add halved green chiles and drizzle 1 tablespoon mustard oil.
8. Microwave for 8-10 minutes on high.
It is best served hot with rice.
