Very simple dry roasted masala shrimp
4 big Tiger Shrimp
5 shallot, finely sliced
1" ginger, minced finely
2 green chilies, cut into half
1/2 tsp red chili powder
1/4 tsp turmeric
1/2 lemon, squeeze juice
1 Tbsp coriander seeds
1 Tbsp cumin
1/4 tsp black pepper
To prepare the shrimp, remove the head and devein the shrimp
and leave the shell intact. Butterfly the
back but not all the way through.
Dry roast the black pepper, coriander seeds and cumin, cool and
grind into fine powder.
Marinate the shrimp with 1/2 tsp salt and juice from 1/2 lemon. Set aside for 10 to 15 minutes.
Heat oil in a pan, add sliced onions and a little salt and fry the onion until slightly brown in color. Add the ginger, the ground spice, 1/2 tsp red chili powder, turmeric and fry by adding 3 to 4 Tbsp water and cook for 4 to 5 minutes. Once oil separates from the spices, add shrimp and mix well so that all spices are blended together, cover and cook for 4 to 6 minutes on medium flame. Adjust the seasonings.
Marinate the shrimp with 1/2 tsp salt and juice from 1/2 lemon. Set aside for 10 to 15 minutes.
Heat oil in a pan, add sliced onions and a little salt and fry the onion until slightly brown in color. Add the ginger, the ground spice, 1/2 tsp red chili powder, turmeric and fry by adding 3 to 4 Tbsp water and cook for 4 to 5 minutes. Once oil separates from the spices, add shrimp and mix well so that all spices are blended together, cover and cook for 4 to 6 minutes on medium flame. Adjust the seasonings.
Garnish with freshly chopped coriander and serve hot. Goes well with rice.
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