Spicy Shrimp
Description
Spicy Shrimp with coconut - a variation of the "Sungtache Sukhe" (Spicy Shrimp) recipe prepared by my mother. I come from the state of Goa in India. Unavailability of exact ingredients in Los Angeles made me come up with a variation that still reminds me of my mom's "sukhe".
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1 tbsp Coconut or Vegetable oil
few cummin seeds
2 cloves
1 lb Mexican shrimps (7 to 8 per Lb)
1 tsp Turmeric powder
2 tsp red chili powder
2 tsp kashmiri chili powder (optional)
1 medium red onion chopped
1 tsp Peppercorns
2 tbsp or less finely chopped ginger
1/2 cup spring onion, chopped
2 green chilies
1/4 cup dry grated coconut
2 tsp Tomato ketchup
To taste salt
Preparation
Apply some salt, some of the turmeric powder and chili powders to the shrimp and set aside.
Heat oil in a pan (do not use a non-stick pan)and toss the shrimp for few.
Once the shrimp change color to red/pink, add cumin seeds, peppercorns, cloves,chopped onions and the remainder of turmeric and chili powders. Stir and cook till the onion is done and just starts to stick to the bottom of the pan.
Add ginger, spring onion, green chilies and 1/4 cup of water and cook covered on high flame till all the water evaporates.
Add tomato ketchup and add more salt if required. Cook till the shrimp/onion starts to stick to the bottom.
OPTIONAL STEP: Cover the pan, increase the heat for a minute and then turn the heat off completely. This process of covering the pan and slighty burning the food helps impart a nice smoky flavor to the dish.
Post a Question or Comment
blog comments powered by DisqusReviews
6/08/10
Theresa111 says:
The photograph is nice, but I bet it would be spicy hot, too. I liked the variation on the cooking, yielding a different finish.
