Sunday, 5 October 2014


SHRIMPS  are very flexible, in the sense they can be used and cooked in so many ways.....sautéed ,curried, stir fried , pakoras. They have an unique taste and flavour of their own . We even use them in mixed vegetables to enhance its taste.
I think Shrimps are an absolute favourite worldwide. In whichever way it's cooked it tastes good. I feel we should use minimal spices in its preparation . Use of too much spices may overpower and spoil its own unique flavour. Try to avoid frying it too much as it tends to turn rubbery.
Shrimps and Coconut compliment each other. They just mingle and jingle. Whether we use shredded coconut or its milk in the preparation of shrimps, it just tastes awesome.
As the Wikipedia goes, Shrimps are stalk- eyed swimming crustaceans with long skinny macular tails, long whiskers, and slender legs. Few among the varieties are Mantis Shrimp, Opossum Shrimp, Hooded Shrimp, Seed Shrimp, Fairy Shrimp. Before I start with a fairy tale on shrimps, let's start with the recipe.

Shrimps : 500 gm
Coconut Milk : 100 ml
Ginger Paste : 1 tsp
Green Chilli Paste : 1/2 tsp
Kashmiri Mirch Powder : 1/4 tsp
Bay Leaf : 1
Green Cardamom : 2
Cinnamon Stick : 2 ( 1/2 inch length)
Cloves : 2
Turmeric : 1/2 tsp
Salt : As per taste
Onion : 1(big)
Oil : 2 tbsp

Deshell, clean and wash the shrimps very well. I have de shelled the whole of it, but keeping the tail on should be fine. Apply little turmeric and salt. Mix well and keep aside.

Get all the whole spices, the powders and the pastes ready at your cooking table. Take note that we use Kashmiri Mirch Powder in a preparation just to add colour, it does not make a dish extra hot. To keep in tune with the mildness of coconut milk, we are using less chilli here. Also peel, wash and slice the onion.

Heat oil in a pan. Temper with bay leaf,cinnamon stick,green cardamoms and cloves. As they start giving a nice aroma, put in the onion slices. Fry them till golden brown.

At this stage, put in the ginger and chilli pastes. Stir continously till the raw smell of the spices go away. Add the remaining turmeric,salt and the Kashmiri Mirch Powder. Saute well till the oil starts seperating from the spice mix.

Now put in the marinated shrimps. Mix well with the spice mix and keep on stirring till the water that oozes out from the shrimps dries up. Pour in the coconut milk. Stir and cover. Put the gas mark at medium to low.

After 3-4 minutes switch off the gas. We should not overboil the curry.It may turn the shrimps rubbery and the curry curdles.

Garnish as the way you wish to. Enjoy with piping hot steamed rice with sides of lentils and mixed vegetables!!

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