This sizzling shrimp dish is cooked in a fiery hot and spicy sauce. Not only does this sauce contain chili powder, it is enhanced further by the addition of ground green chilies mixed with other spices. If the heat gets too much for anyone with a delicate palate, the addition of Raita will help to soften the piquant flavor.
Recipe: (Serves 4)
2 medium onions, roughly chopped
2 tablespoons tomato puree (paste)
1 teaspoon ground coriander
1/4 teaspoon turmeric
1 teaspoon chili powder
2 medium fresh green chilies
3 tablespoons chopped fresh coriander (cilantro)
2 tablespoons lemon juice
1 teaspoon salt
3 tablespoons corn oil
16 cooked jumbo shrimps (king prawns)
1 fresh green chili, chopped (optional)
Method:
Put the onions, tomato puree (paste), ground coriander, turmeric, chili powder, 2 whole green chilies, 2 tablespoons of the fresh coriander (cilantro), the lemon juice and salt into the bowl of a food processor. Process for about 1 minute. If the mixture seems too thick add a little water to loosen it.
Heat the oil in a deep round-bottomed frying pan (skillet). Lower the heat slightly and add the spice mixture. Fry the mixture for 3-5 minutes or until the sauce has thickened slightly. Add the shrimps and stir-fry quickly over a medium heat.
As soon as the shrimps are heated through, transfer them to a serving dish and garnish with the rest of the fresh coriander and the chopped green chili, if using. Serve immediately while still hot.
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