Grind ginger, garlic cloves, Green chillies, Shredded Coconut, cumin seeds( 1/2 tsp), Coriander leaves adding very little water into a coarse paste.
Marinate the Shrimps with the above paste for about 30 minutes.
Soak Kokam/Tamarind in 2-3 Tbslsps of water for about 30 minutes. After 30 minutes, mash the kokam/tamarind with hand into the soaked water and discard the seeds.
In a pan, heat about 2 Tblsps oil.
Once hot, add cumin seeds ( 1/2 tsp), asafoetida, turmeric and curry leaves.
Now add finely chopped onion and fry until it turns translucent.
Add chopped tomato and fry some more.
Now add the marinated shrimps to the pan.
Add Malvani Masala( 3-4 tsps), salt, sugar (1/2 tsp), Byadgi red chilli powder(2 tsps) and pulp of Kokam/Tamarind.
Add about 1 -2 cups of water, cover with a lid and let the shrimps cook on medium flame for about 10-12 minutes.
Check taste and adjust red chilli powder/salt/sugar/malvani masala. Also check if the shrimps are cooked at this point. If not, cook for some more time with the lid closed. Add a little water if required.
Finally, garnish with coriander leaves and serve hot with Bhakri and Rice.
Note:
The Malvani Masala gives a special flavor to the dish. If this is not readily available, use Chicken Masala instead.
Byadgi red chilli powder has rich red color, so its used for its color. If this isnt available, use normal red chilli powder.
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