CURRIED SHRIMPS WITH ROASTED SPICES:
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
METHOD:
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
METHOD:
- 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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