Maharashitrian Shrimp (Sukhi Kolmi) (India) |
Course : Indian
Source: Indian Spice Kitchen; Monisha Bharadwaj
Serves: 4 |
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Ingredients:
1 1/4 pounds raw shrimp -- shelled and cleaned |
1 teaspoon cayenne powder |
1 teaspoon turmeric powder |
2 teaspoons coriander powder |
1 teaspoon salt |
4 tablespoons corn oil |
4 whole cloves |
4 pieces cardamom |
12 pieces black peppercorns |
2 large onions -- , chopped finely |
1 1/8 cups fresh fenugreek leaves -- (discard stems) chopped |
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Preparation / Directions:
COOKING TIME: 20 minutes
PREPARATION: 1. Drain the shrimp and mix with the powder spices and salt. 2. Heat the oil in a kadai or wok. Add the whole spices and stir a few times, add the onion and stir-fry until golden. Then add the shrimp and cook until they turn pink. 3. Drop in the fenugreek and stir well. Cook over low heat until the shrimp are done. The dish should be dry but should have a creamy flavor because of the fried onions.
NOTE: This dish is a dry, spicy delicacy from the west coast of India.
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