SHRIMPS BOILED in RICE

Ingredients

• 500 grams Shrimps (Approximately 1/2 seer, which is roughly 500g. Use whole, fresh shrimps with shells on if possible.)
• 0 to taste Salt (Use enough to season the shrimps well before wrapping.)
• 6 grams Mustard seeds (Approximately 1/2 tola (around 6g). Grind to a fine powder before use.)
• 6 grams Coriander seeds (Approximately 1/2 tola (around 6g). Grind to a fine powder before use.)
• 3 whole Dried red chillies (A few whole dried red chillies, ground to a powder with the other spices.)
• 0 a little Turmeric (Just a small pinch — roughly 1/4 teaspoon — to colour and flavour the shrimps.)
• 0 a little Mustard oil (Enough to help the spices coat the shrimps evenly; approximately 1–2 teaspoons.)
• 4 pieces Tender banana leaves (Use young, pliable banana leaves large enough to wrap all the shrimps into a parcel. Wilt briefly over a flame or in hot water to make them more flexible.)
• 0 if necessary Flour paste (A small amount of plain flour mixed with water to a thick paste, used to seal the banana leaf parcel if it won't stay closed on its own.)

Instructions

1. 1Remove all the shells (scales) from the shrimps and pinch or snip off the tips of the heads. Rinse the shrimps thoroughly under cold running water and pat dry with a clean cloth or paper towel. Set aside in a bowl.
2. 2Place the mustard seeds, coriander seeds, and dried red chillies into a spice grinder or use a mortar and pestle. Grind everything together until you have a fine, uniform powder. Add the turmeric to this ground spice mixture and stir to combine.
3. 3Add the ground spice mixture, a generous pinch of salt, and the mustard oil to the prepared shrimps. Using clean hands or a spoon, toss everything together thoroughly so every shrimp is well coated in the spiced oil. Taste and adjust salt if needed.
4. 4If the banana leaves are stiff, briefly pass each piece over a low gas flame for a few seconds per side, or dip them into very hot water for 30 seconds, until they become soft and pliable. Wipe them dry. Lay the pieces of banana leaf on a clean surface, overlapping them slightly to form a large enough base to hold all the shrimps.
5. 5Place all the spiced shrimps in the centre of the prepared banana leaf pieces. Fold the sides of the leaves up and over the shrimps to form a neat parcel, enclosing them loosely — not too tight, as the shrimps need a little room. If the parcel does not stay closed by itself, brush a little flour paste (made by mixing a small amount of plain flour with water to a thick paste) along the edges of the leaf and press together firmly to seal it. The parcel should be water-tight so that steam and juices stay inside during cooking.
6. 6Bring a large pot of salted water to a rolling boil and add your rice as you normally would to cook it. Once the rice and water are boiling actively, gently lower the banana leaf parcel into the pot, submerging it among the rice. Reduce the heat slightly to a steady boil. Allow the rice to cook fully — this typically takes about 20–25 minutes depending on the rice variety. When the rice is fully cooked and the water has been absorbed or drained, carefully remove the banana leaf parcel from the pot using tongs or a large spoon. Be cautious as the parcel and its contents will be very hot.
7. 7Place the banana leaf parcel on a serving plate and open it carefully at the table — the steam inside will be very hot, so open it away from your face. Serve the shrimps directly from the leaf alongside the cooked rice. As the original recipe notes, the shrimps will be deliciously soft and fragrant, though rich and best eaten in moderate portions.