Ingredients
12 large/ jumpo raw shrimp, deveined and peeled
2 tablespoons oil
1 cup red onion, minced
3 kokum pieces OPTIONAL
Paste:
1 cup grated fresh coconut
1/2 cup red onion
1 cup hot water
1 tablespoon paprika powder
1 tablespoon coriander powder
1 teaspoon turmeric powder
1/2 teaspoon cayenne powder
4-5 black peppercorns
1 teaspoon salt
Microwave:
2 teaspoons fenugreek seeds
1 teaspoon French lentils
Instructions
Microwave the fenugreek seeds and french lentils for 2 minutes, stirring every half a minute. Add this mixture to a blender.
Make a paste of the 'Paste' ingredients in a blender along with the lentils and fenugreek seeds mixture. Set aside.
Heat oil in a 3 qt saute pan and when the oil is hot, saute onions until brown in color. This should take about 7 minutes, stirring every minute.
Add the paste to the onions and add 1 cup of water, bring it to a boil. Adjust salt, add kokum pieces (if adding) and finally add shrimp pieces. Stir and cook on medium heat for 7-8 minutes or until the shrimp pieces have cooked. Serve. If you think that the gravy should be more runny, then add another half cup of water.
Serve hot with plain white rice.
Leave a comment