👨‍🍳 Instructions

1. 1

   Soak yellow and black mustard seeds in warm water for about 15-20 minutes. Drain and grind them into a fine paste with green chilies and a little water.

2. 2

   In a bowl, marinate the shrimp with 1 tsp turmeric powder and salt. Set aside.

3. 3

   Heat 2 tbsp of mustard oil in a pan over medium heat. Add nigella seeds and let them splutter.

   💡 Tip: Nigella seeds add a distinctive aroma.
4. 4

   Add the ground mustard paste to the pan. Stir and cook for 2-3 minutes, being careful not to burn the paste.

5. 5

   Add the remaining 1 tsp turmeric powder and salt. Pour in about half a cup of water and bring the mixture to a simmer, creating a gravy.

   💡 Tip: The consistency of the gravy can be adjusted with more water.
6. 6

   Gently add the marinated shrimp to the simmering gravy. Cook for about 5-7 minutes, or until the shrimp turn pink and are cooked through.

7. 7

   Drizzle the remaining 2 tbsp of mustard oil over the dish just before serving. Stir gently and let it rest for a minute.

   💡 Tip: The final drizzle of raw mustard oil enhances the flavor and aroma.