05 August 2009

Konkani Shrimp Ghasshi

serves 4

For Paste:
Coconut Milk 1 cup
3 tbsp coconut
5 red chillies
2-3 tsp coriander (dhania) powder
1/2 tsp turmeric powder

Grind these together into a fine paste in a mixer.

In oil, fry 1/2 cup onions till translucent (do not burn). Add 20-30 shrimp, deveined. I used frozen shrimp thawed for about 30 mins. When they start turning a light pink, add the coconut paste, 2 pieces of kokum (substitute with tamarind, if kokum isn't at hand), and 2 green chillies slit sideways. Add about 1/2 cup water to bring ghasshi to desired consistency. Add salt to taste, and cook till shrimp are cooked through. Make sure not to cook too long, since shrimp can overcook and turn rubbery!

This is one of those fool-proof recipes passed down from my grandmom. I love making it with simple yellow dal and rice.

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