Instructions: Gently rub the shrimp with 1/2 cup coarse salt. Wash the shrimp under cold running water, and place in a colander. Drain well.

Using a spice grinder, coarsely grind the mustard seeds. Transfer ground seeds to a medium stainless-steel bowl. Add 1 tablespoon water, and combine. Add the onion, chile, turmeric, remaining 1/4 teaspoon coarse salt, cayenne pepper, and oil. Add the shrimp, and stir to coat. Cover the bowl with aluminum foil, and set seasoned shrimp aside for 10 minutes.

Place the bowl of shrimp in a large stockpot. Add boiling water to stockpot until water comes one-third of the way up the sides of bowl. Cover, and place over medium heat. Cook until shrimp just turn opaque all the way through, 10 to 15 minutes, stirring once after 6 minutes. Divide the rice and shrimp among four plates, and serve.

Serves 4.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.