Very few people in the West associate the technique of gentle steaming with Indian cuisine. And yet, in many regions of India, such as the east and the south, steaming is common, and steaming utensils are standard equipment in every kitchen.

You may use one of two methods for steaming:

Put the bowl of shrimp into a large saucepan. Pour boiling water into the pan so that it comes one-third of the way up the sides of the bowl. Cover the saucepan and steam.

Put water in the bottom third of a large wok. Bring to a boil. Put a bamboo steaming tray or a perforated metal steaming tray on top of the water. Place the bowl of shrimp on the tray, cover the wok, and steam.

Grind the mustard seeds coarsely in the container of a clean coffee grinder or other spice grinder. Put into a medium-sized stainless steel, ceramic, or ovenproof glass bowl. Add 1 tablespoon water and mix. Add the onion, green chili, turmeric, salt, cayenne, and mustard oil. Mix again. Now put in the shrimp and mix. Cover with a piece of aluminum foil and set aside for 10 minutes as you get your steaming equipment ready. Steam, covered, for about 10 minutes or until the shrimp just turn opaque all the way through. Stir the shrimp once after about 6 minutes, remembering to cover the bowl and the steaming utensil again. Serves 4

How to peel and clean shrimp Most shrimp available in the West already have their heads removed. But if yours don't, first pull the head off. Now, pull off the dangling feet. Peel the shell, which should come away in rings. Pull away the shell on the tail. Make a shallow cut along the back of the prawn and remove the vein. Put all the cleaned shrimp in a bowl. Rub with 1 to 2 tablespoons coarse or kosher salt. Wash the shrimp. Rub with salt once more and then wash well and drain. Pat the shrimp dry and store in a well-closed plastic bag in the refrigerator until you are ready to cook..