May 6, 2013

Shrimp Fry

Shrimp fry - Shrimp pan fried with curry masala
  • Shrimp, peeled, tail off, deveined - 1 lb (50-60)
  • onions - 1
  • tomato - 2
  • turmeric powder - 1 tsp
  • ginger garlic paste - 1 1/2 tbsp
  • chili powder - 2 tsp
  • coriander powder - 1 1/2 tbsp
  • fennel powder - 1 tsp
  • cilantro, chopped - 1/4 cup
  • lemon, for garnish
  • fennel seeds - 1 tbsp
  • oil, for sauteing
  • salt, to taste
Mise en place / Prep:
  1. If you are starting with raw shrimp, start shelling the shrimp. 
  2. With a sharp pairing knife, devein all the shrimp.
  3. Fill a bowl with water and a quarter cup of vinegar. Rinse the shrimp in this water. Transfer to a cookie sheet lined with paper towel.
  4. While the shrimp is drying, chop the onion finely to get about 3/4th cup of chopped onions.
  5. Chop the tomatoes to yield about 2 cups.
Shrimp Fry / Shrimp Masala

  1. Heat a kadai or other wide saute pan on medium high heat. When ready, add oil and wait for it to heat up.
  2. Temper the oil with fennel seeds. When it splatters, add the ginger garlic paste.
  3. Stir continuously so the paste doesn't get stuck to the pan or otherwise burn.
  4. Now fry the chopped onions in this oil. Wait for the onions to soften up a bit before adding the tomatoes.
  5. Follow this up with a little salt, chili powder and coriander powder.
  6. Let this mixture cook for at least 15 minutes.  An occasional stir and a tablespoon of water, if it looks like the mixture might burn, is all that's needed.
  7. If you wish, you could taste and adjust seasoning now.
  8. Add the shrimp and stir gently to mix the masala and shrimp.
  9. Cook covered until the shrimp is cooked.
  10. Shrimp gets cooked very fast and goes from firm to rubbery in 5 seconds flat. So, watch the pan and check often.
  11. If the masala is a little too watery, remove the lid and cook on a medium fire until the masala reaches your desired consistency.
  12. Stir the fennel powder and cilantro and remove from fire.
This pairs well with rice, roti or as a spicy appetizer on its own. Serve with a squeeze of lemon .
Shrimp fry, served with Egg masala and Chicken Biryani

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