Ingredients:
- Dry roast 1 tsp cumin seeds, 1 tsp coriander seeds and 1/2 tsp fennel seeds. Cool and then grind them into a powder.
- Squeeze some lime juice and salt on the shrimp and set it aside. Also, make a wet paste of two cups of chopped red onion, four green chili, two ginger and about four cloves of garlic, 3 tbsp yogurt and a little bit of water.
Method:
Heat a frying pan, then toast 1/2 tsp of cumin seed, 1/2 tsp of coriander seed and 1/4 tsp of fennel seeds. Add oil, and then add 1/2 tsp of mustard seed, 1/4 tsp of paprika and 1/4 tsp of red chili powder. When the spices start popping, lower the heat and add the wet onion paste. Fry this for about 20 to 25 minutes in medium heat, till you see it turning golden and there is no raw smell. This will need some time, so make it a point not to try and hasten the process. Now add the dry roasted spice powder, 1 tbsp of tomato puree, 1 tsp of white vinegar, salt and sugar to taste. Fry for 5 more minutes. Afterwards, add about 1/2 cup of water and let the gravy come to a simmer. Add the shrimp but do not overcook it. When the shrimp is done, garnish with some finely chopped coriander and serve with hot rice.
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