Spicy shrimp curry

Here’s a fiery shrimp curry, the old fashioned way. Truly an ideal way to tantalize the palate and satisfy that Indian tummy!

INGREDIENTS:

• Shrimps – 12-15, small sized
• Chopped Onion – 1 big
• Chopped Tomato – 1 medium size
• Turmeric powder – a pinch
• Red chilli powder – 1 tsp
• Asafoetida (hing) – a pinch
• Ginger-garlic paste – 1 tsp
• Salt
• Lemon
• Oil for frying

METHOD:

•   Combine shrimps, turmeric powder, ½ tsp red chilli powder, ginger-garlic paste and salt in a bowl.  Marinate for 30 minutes, you can do this at room temperature.
•  In a kadai or skillet, heat oil. Add a pinch of Asafoetida and let it splutter for a bit. Then add chopped onions and cook it over low flame stirring occasionally until lightly browned and fragrant.
•  Add the tomatoes, salt and ½ tsp red chilli powder. Cook  till the onion and tomatoes are tender.
•  Add the shrimps and the excess liquid from the marinade. Cook on medium heat for 5 minutes, then lower the heat and cook for 8-10 minutes. Don’t overcook and make it rubbery.
•  Before you turn off the heat, add coriander leaves and a dash of lemon juice and give it a stir.
•  Wash your hands and sit down for a spicy treat!

Yield: 2 servings