Ease of Preparation: Easy
Preparation Time: 15-20 min
Cook Time: 15-20 min
Servings: 3-4
Recipe By: Lathika George
From: The Kerala Kitchen
Used with permission of Hippocrene Books
Other Indian
Other Seafood
Other Indian
Other Seafood
Shrimp and Tomato Fry
A quickly prepared dish with tomatoes and ginger and garlic pastes, this requires no water. The shrimp simmer in their own juices and absorb the flavors of the ingredients. Serve with rice, vegetables, and lentils cooked in coconut milk.
Ingredients
2 tablespoons oil
12 shallots, sliced
1 tablespoon ginger paste
2 tablespoons garlic paste
4 tomatoes, seeded and chopped
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1 pound medium shrimp, shelled and deveined
1 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon lime juice
3 tablespoons chopped fresh coriander leaves (cilantro) for garnish
12 shallots, sliced
1 tablespoon ginger paste
2 tablespoons garlic paste
4 tomatoes, seeded and chopped
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1 pound medium shrimp, shelled and deveined
1 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon lime juice
3 tablespoons chopped fresh coriander leaves (cilantro) for garnish
Directions
Heat the oil in a skillet, add the shallots and fry for 1 minute.
Add the ginger paste, garlic paste, and tomatoes and continue cooking for 2 to 3 minutes, until lightly browned.
Add the chili powder and turmeric, and fry until the oil rises to the top.
Add the shrimp and salt and briskly sauté over high heat for 5 minutes, until the shrimp are cooked and well coated with the tomato mixture. Sprinkle the ground cardamom, cinnamon, and cloves over the shrimp, stir, and remove from the heat.
Stir in the lime juice and chopped coriander leaves just before serving.
Add the ginger paste, garlic paste, and tomatoes and continue cooking for 2 to 3 minutes, until lightly browned.
Add the chili powder and turmeric, and fry until the oil rises to the top.
Add the shrimp and salt and briskly sauté over high heat for 5 minutes, until the shrimp are cooked and well coated with the tomato mixture. Sprinkle the ground cardamom, cinnamon, and cloves over the shrimp, stir, and remove from the heat.
Stir in the lime juice and chopped coriander leaves just before serving.
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