| Recipe Name:
Masala Shrimp |
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| Category:
Indian |
Sub Category:
Non Vegetarian |
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| Prep Time |
Cook Time |
Serves |
| 1 hr |
30 mins |
2 |
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Ingredients: |
| Yellow split peas |
|
1 tsp |
| Coriander seeds |
|
1 tsp |
| Cumin seeds |
|
1 tsp |
| Black peppercorns |
|
1/4 tsp |
| Dried red chili |
|
1 |
| Finely chopped fresh cilantro |
|
1 tbsp |
| Tamarind |
|
1 tsp |
| Salt |
|
1/2 tsp |
| Shrimps peeled and deveined |
|
10 - 15 |
| Canola oil |
|
2 tsp |
| Mustard seeds |
|
1/2 tsp |
| Minced onion |
|
1/4 cup |
| Water |
|
1/4 cup |
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Method: |
- Toast split peas, coriander, cumin, peppercorns and chili in a large pan over medium heat, shaking the pan occasionally, until the peas turn reddish brown, the spices become fragrant and the chili blackens slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground black pepper.
- Combine cilantro, tamarind concentrate (or lime juice), salt and the spice blend in a medium bowl. Add shrimp and turn to coat. Cover and refrigerate for 30 minutes. (Do not marinate for more than 2 hours or the acidity in the tamarind will affect the shrimp's texture.)
- Heat oil in the pan over medium-high heat; add mustard seeds. When the seeds begin to pop, cover the skillet. As soon as the popping stops, add shallots and the shrimp in a single layer and cook until the undersides of the shrimp turn salmon-pink, 1 to 2 minutes. Turn the shrimp and cook until the other side is pink, 1 to 2 minutes. Add water and continue cooking for 1 minute. Serve immediately.
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