First prepare shrimp and set aside in a glass bowl. In another bowl mix 1/2 tsp. Chili Powder, 1/2 tsp. Tumeric. Sprinkle over shrimp and add juice of one small lime. Mix thorougly, and let marinate in the refridgerator for 1 hour.
Heat 4 TBL Olive oil until hot but not smoking, approx. 2 minutes. Add 1 tsp. Mustard Seeds, 4 Cardomon Pods, and 2 Sticks of Cinnamon. Cook until it starts popping, approx. 2 minutes.
Add chopped onions, and stir until golden, approx. 5 minutes.
Add chopped tomatoes and cook another 5 minutes.
Add chopped Green Chilis.
Cook until the oil starts to separate out, approx. 3 minutes. Set pan off of the heat.
Create a paste of Ginger and Garlic. Put your pan back on medium heat and add your paste to the onion/tomato mixture. Stir slowly and turn heat to low for 3 minutes. Add 1/2 tsp. Tumeric, 1 TBLS Chili Powder, 1 TBLS. Cumin Powder, 1 tsp. Coriander Powder, 1/2 tsp. Garam Masala and salt. Stir over low.
Increase heat to med. and add shrimp and marinade to mixture.
Add 2 TBLS. Tomatoe Paste.
Add 1 Cup of water and simmer down until thickens.
Serving
Suggestions
Serve with rice or Chapati.
Originally Submitted
5/11/2010
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