Hailing from a culture that doesn’t eat sea-food , the Shrimps were a revelation to me the first time I had them a couple of years ago. The adventure started out with a terrible reaction to sea food at a restaurant , something I cannot forget. Later , being married into a family that has a heavy coastal influence ,the transition has been gradual. I have carefully forayed into each segment of sea-food. I started out very conservatively with the meaty Seer and 6 years on , I have ticked off atleast 5 to 6 kinds of fish , clams , squid , shrimps , crabs and prawns and many more to go.You can’t imagine what a celebration seafood is to me now. Frankly , I suppose I missed a great deal of a food culture for most part of my growing up , which I am happily covering up for lately.
- 500 gms Shrimps- peeled and deveined.*
- 1 Onion – diced fine
- 1 Tomato – cubed
- 1 Teaspoon Ginger Paste
- 1 Teaspoon Garlic Paste
- Pinch of Turmeric
- 1 Teaspoon Chili powder ( Vary the spice to your taste )
- 1 Teaspoon Coriander Powder ( Optional )
- Salt to taste
- Coriander for garnish
- Wash the shrimps well. Peel them and ensure that you devein them completely.
- Marinate the shrimps with Ginger , garlic , turmeric , chili powder and coriander powder and set them aside in a refrigerator for 15 to 20 minutes
- In a pan , add some oil , fry the onion and tomato and fry them until cooked.
- Once the onions are cooked, add the marinated shrimps and fry them for 4 to 5 minutes.
- Garnish and serve them hot!
- It is extremely important that the Shrimps are de-veined. Make sure the Black veins are completely removed before cooking the shrimps.
- The shrimps are known for very high cholesterol. So , eating them in moderation is always advisable.