Monday, June 27, 2011



INGREDIENTS:        ( serves 8-10 )

2-3  bay leaves
2-3  pods  cardamom
1  small cinnamon stick
4  pieces  dried red chillies
1  tbsp  coriander seeds
1  tsp  cumin seeds
1  tsp  fenugreek  seeds
1/2  tsp  black pepper, whole
3-4  pieces  cloves
750  g  medium  shrimps peeled, divined
2-3  tbsp oil
1  large onion, chopped
1-2  medium  green chilli, sliced
1  tsp  ginger, minced
3-4 cloves garlic, minced
2  medium tomatoes, peeled,chopped
2-3  tbsp  tomato paste
1-1/2  cups  water
1/2  cup coconut milk
1 tsp salt
1  tsp paprika
Steamed  Saffron  Rice

  • Put the bay leaves, cardamom, cinnamon stick, red chillies, coriander, cumin, fenugreek, pepper, and cloves in the pan and set over medium heat. Stir until the  spices turn a shade darker and emit a roasted aroma. Remove from the pan and cool. Then grind them in a spice grinder.
  • Pour the oil into the pan and set over medium- high heat. When the oil is hot, add the shrimps and stir - fry until they are opaque all the way through. Remove and keep aside.
  • In the same pan, add the onion and green chillie. Stir fry for about 2 minutes. Add the ginger and garlic. Stir for about 15 seconds. Add tomatoes and tomato paste. Stir well.
  • Pour in water, coconut milk and add the roasted spices, salt, and paprika. Return the shrimps. Stir and bring to a simmer. Reduce the heat to low, and simmer gently for 15-20 minutes. Serve them beside steamed saffron rice.

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