Saturday, October 13, 2012

Shrimp Masala

1 tablespoon oil
10 curry leaves
1 bay leaf
3 cloves
3 cardamom pods
1" piece cinnamon stick
1/2 teaspoon fennel seeds
2 onions, thinly sliced
4 small roma tomatoes, finely chopped
4 cloves garlic + 1/2" piece ginger, pureed
1 green chile, slit lengthwise
1/2 teaspoon pure red chili powder
1/2 teaspoon garam masala
1/2 teaspoon ground fennel seeds
1/4 teaspoon turmeric
1 scant teaspoon coriander powder
1 teaspoon salt
1.5 lb large shrimp - raw, shells removed and deveined

Heat oil in a frying pan, add the curry leaves. When they splutter add the whole spices: bay leaf, cloves, cardamom, cinnamon, fennel seeds.  Saute for about 1 minute, then add onions.  Saute for almost 10 minutes, until onions brown.  Stir in ginger-garlic paste and saute for about a minute.  Add green chile and tomatoes, stir fry for another 7-10 minutes, until the tomato turns pulpy/disintegrates.  (You may need to add a half cup of water to this mixture if it dries out too soon.  This will depend on the juiciness of the tomatoes you used.) Stir in the powdered spices: chili powder, garam masala, fennel, turmeric, coriander and salt.  Add the shrimp.  Mix well and cook for 3-5 minutes, until shrimp are cooked through.  Switch off heat, garnish with chopped cilantro leaves.

Serve with rice. 

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