The simple Odia classic - "Chingudi Dahi Besara"/ Steamed yogurt and mustard shrimp curry

Before I begin, I must admit that this post is sure going to have a counter for the word “simple” and might even break the records - the only reason being that this recipe is truly-that-SIMPLE. Being an iconic Odia dish, time and again this preparation would accompany a few more curried dishes on our lunch/dinner table but still manage to hold its place impressively well. Fresh shrimp marinated with yogurt-mustard paste and steamed till the shrimp is melt-in-the-mouth tender does indeed sound like a very good proposition. While “good” shrimp and fish curries are relatively easy to find at the restaurants, rarely have I seen this preparation on any of the restaurant menus here at all and that makes me very sad every time.Time and again my Ma would prepare this shrimp curry and I would be blown away every single time. Honestly I have been craving for this recipe for a long while now and what better opportunity than to learn from the in-home chef a.k.a my Ma when she was visiting me. So it was quite predictable that I would make fervent demands of this mouth- watering shrimp preparation time and again, while my Ma was more than happy to oblige. But as lazy as I got when she was around, I did manage to learn and demonstrate it to her that all these days apart from being a lazy couch potato, I have indeed been a very good student J.Quite often in simple preparations like this, it’s not the recipe, but the other simple ways and nuances of its preparation that really counts. Fresh cleaned and deveined shrimp forms the perfect canvass for the distinct mustard flavor and the creaminess of the yogurt to come through. The pungency of the mustard paste mellows down during the steaming and blends in with the accompanying condiments. I have had several versions of this preparation but I am sure to be biased when I say that my Ma’s recipe always tastes the best. The mustard paste and the mustard oil add a distinctive punch to this creamy dish tempered with curry leaves and yet again some more mustard seeds. Now without much ado, here’s our home-style creamy and yes very simple “Chingudi dahi besara”.This classic Odia steamed shrimp preparation combines the creaminess tartness of the yogurt with distinctly sharp homemade mustard marinade. This melt-in-your-mouth shrimp curry jumps up a notch with the tempering of curry leaves, slivered garlic and of course some more mustard seeds. Besara refers to the mustard paste along with the condiments.Try this out and you too can vouch that this dish indeed very simple!!Until next time,Love,JI am submitting this recipe to:

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  •   1 lb - Cleaned and deveined shrimp
  •   2 Tablespoons - Mustard seeds
  •   1 tsp - Cumin seeds/ Jeera
  •   4-5 Cloves - Garlic
  •   ½ - Onion
  •   2-3 - Green chillies
  •   3 Tablespoons - Yogurt
  •   2 Tablespoons - Mustard oil
  •   ¼ tsp - Turmeric powder
  •   to taste - Salt
  •   1 Pinch - Sugar
  •   ½ - T mustard oil
  •   ½ tsp - Mustard seeds
  •   2 Cloves - Garlic (Slivered)
  •   2-3 - Green chillies slit
  •   4-5 - Curry leaves