20 June 2010

Bengali Shrimp

Tried a variation of the Bengali aloo dum but with shrimp. Delicious!

20 shrimp, cleaned and deviened
2 medium onions, chopped
1 tbsp dhania powder
1/2 tbsp jeera pwrd
2 cloves
piece of cinnamom
1 heaped teaspoon chilli pwrd
1/2 tsp haldi pwrd
2 tsp ginger-garlic paste
2 tejpatta
1 large tomatoes, cut
1/4 tsp sugar for caramelization

In a mixer, grind the onion, dhania pwdr, jeera pwdr, cinnamon, cloves, chilli, haldi,and ginger-garlic paste with a little water. In a cooking pot, heat oil and add this masala. Add sugar to aid with caramelization of the onions. Fry well for almost 15-20 minutes until the onions lose their raw smell. Add the tomatoes and cook till the oil separates (took about 5-7 minutes). At this time, add 1-2 cups water depending on the desired consistency of the gravy. When the gravy is boiling, drop the shrimp in gently and cook about 5-7 minutes. Careful not to overcook since the shrimp can become chewy! Finally, when done turn the heat off and garnish with dhania leaves. As with most seafood curries, the longer you wait before eating, the more intense the flavor of the dish!

No comments: