Shrimp Masala

-
As I have mentioned in my previous post there are many ways to prepare prawn. The one I mentioned earlier goes great with steamed rice. Here is one more that is great with naan, roti and parathas.


Ingredients:

  1. Shrimp with head and scale:  1 pound
  2. Onion: 1 medium finrly chopped
  3. Tomato: 1 medium finely chopped
  4. Ginger: 1/2 inch grated
  5. Garlic: 4 finely chopped
  6. Green Chili: 2-3 finely chopped
  7. Turmeric Powder:2 tsp
  8. Red chili Powder: 1 tsp
  9. Coriander Powder: 1 tsp
  10. Garam Masala: 1 tsp
  11. Oil: 2 tsp
  12. Salt to taste
  13. Water: 4 cups

Procedure:


Wash the shrimp add 1 tsp of turmeric powder and 1/2 tsp of salt and let it marinate for 10-15 mins.
In a pan heat 1 tsp of oil and cook the shrimp till the shrimp turns slight pink. Remove from the heat.
Once its cold remove the head and scale of the shrimp and cook it in 4 cups of water, till the water is reduced to 1/4th.
Strain the shrimp stock.
In a deep pan heat rest of the oil and add finely chopped and add a pinch of salt. Cook the onion till they turn translucent.
Add the res chili powder and cook till the raw smell is gone. Add the finely chopped garlic, grated ginger , finely chopped green chili, tomatoes, rest of the turmeric powder and salt. Cover and cook till the tomatoes are mushy.
Add the coriander powder and garam masala powder and cook adding the shrimp stock little at a time.
cook the masala till oil oozes out.
Add the shrimp to the masala and rest of the shrimp stock and cook till the water is all dried up.
Serve it hot with roti, naan or paratha.




Go ahead and try this and do let me know how it turned out.
Till then happy blogging
Rakhee

Comments

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe in t
Read more

Anda Tarkari (Egg Curry)

-
Image
As promised here I am with the recipe for egg curry or as we say anda aloo jhola. Ingredients: Eggs: 4 boiled Potato: 1 large cut into 4-6 pieces Tomato: 1 medium finely chopped Onion: 1 medium finely chopped Ginger Garlic paste: 2 tbsp Red Chilli Powder: 1 tbsp Turmeric Powder: 1 tbsp Cumin Powder: 1/2 tbsp Coriander Powder: 1 tbsp Cinnamon Stick: 1/2 inch Whole cardamon : 4 Salt: as per taste Sugar: a pinch Bay Leaf:1 Oil: 3 tsp Procedure: In a pan heat 1 tsp of oil. Fry the potato chunks till slightly golden all sides. Peel the boiled eggs and sprinkle a pinch of turmeric powder on them, mix well and fry in the same pan as potatoes till slightly golden all over. Remove form heat at keep aside. In a deep kadhai or pan heat rest of the oil and add a pinch of sugar. As the sugar starts to caramelize add the bay leaf and chopped onion with a pinch of salt and cook till onion turn golden brown. Add red chilli powder and cook till the raw smell is gone. Add
Read more