Other than cooking shrimps in curry form, my mother never thought about combining it with new ingredients. Shortly after I started cooking, I kept experimented with various spices and combination. To my surprise, the result was good the each time. My first idea was never to repeat the same old recipe or method. However, when something turned out spectacular, will definitely be making them again. Later, traveling also improved my culinary perception a little. And cooking became an addiction these days. Well, it is one of the earliest form of celebrating life. The variety cooking seem to have taken the food blogging world by storm of new posts appearing every day. If you haven’t cooked anything differently, maybe its perfect time to visit your kitchen…check out this recipe, done with extra effort and flavor.
Fresh shrimps 2 cups – de gut, shelled, retain the tail fin
Garlic 1 large head…pealed and grated
Onion 1 large finely chopped
Tomato 1 large crushed
Turmeric 1 pinch
Lemon juice few teaspoons
Chili powder 2 teaspoons
Curry leaves few
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Sesame oil 1 table spoon.
Marinate the shrimps with salt, lemon juice, turmeric and chili powder. Maybe couple of hours should be good.
Heat oil in a wide wok. Add mustard and cumin seeds. Wait till they pop and sputter.
Further add garlic and onions. Fry real good till fragrant. Now, add the tomatoes too…fry till oil separates. Stir-in shrimps at this point. Wait till it turns opaque. Then cover and cook in low-medium heat briefly.
Once the shrimps are half the way done, remove the lid and stir-fry over high heat till reddish brown and crisp. When the oil shows up on the sides and top…remove from heat.
Serve warm to go with your steamed rice.