Ingredients
Shrimp/Prawn (प्रॉन/झींगा) 12 big ones
Yogurt (दही) 1/2 cup
Grated onion (कद्दूकस किया प्याज़) 1/2 cup
Cilantro (हरा धनिया) 4-5 sprigs
Ginger (अदरक) 1" piece
Dry Fenugreek leaves (कसूरी मेथी) 1 tsp
Oil (तेल) 3 tbsp
Cream (क्रीम) 1 tbsp - optional
Tomato (टमाटर) 1 medium
Bellpepper (शिमला मिर्च) 1 medium
Bayleaf (तेजपत्ता) 2
Turmeric (हल्दी) 1/4 tsp
Dry Red chilli (साबुत लाल मिर्च) to taste
Peppercorns (साबुत कालीमिर्च) 1/2 tsp
Coriander seeds (साबुत धनिया) 1 tsp
Ginger-garlic (अदरक लहसुन) paste 1 tbsp
Method:
Heat oil on medium heat.
Put shrimps in the pan in a single layer.
Cook the shrimps for 2 minutes in total - 1 minute per side.
When done remove.
Do not overcook else they turn rubbery & bad.
Coarsely ground peppercorns & coriander seeds.
In the same pan which had left-over oil add 1 more tbsp of oil.
Add coarsely ground spices, bayleaf, grated onion, ginger-garlic paste. Cook this masala on medium heat for 1 minute.
Add dry red chillies, turmeric.
Add chopped bellpeppers, tomato & salt to taste. Mix.
Add yogurt & dry fenugreek leaves.
Keep stirring till you see bubbles in the curry.
Cook covered on medium heat for 2 minutes.
After 2 minutes add shrimps.
Cook covered on low heat till done. It usually takes 3 minutes to cook.
Be very vigilant & do not overcook the shrimps.
Add chopped cilantro, ginger julienne & cream if you wish.
Serve hot with steamed rice.
Email me at -- PandeyGcooking@gmail.com