Saturday, February 11, 2006
Sizzling Shrimp / Chemmen varattiyathu
Be warned –this one is RED-HOT
In Kerala clay-pots are preferred for cooking, especially for cooking sea food. Since I do not have a clay-pot, I just use my regular pan. A poor substitute. There really has to be some logical reason why food cooked in a clay-pot tastes so good that it becomes the ideal in your mind, an unattainable ideal!
Shrimp : around 30, de-veined, washed
Onion : 1 medium, finely sliced
Tomato: 2 medium
Green Chilli : 1 or 2
Ginger paste : 1 t
Garlic paste : 1 t
Curry leaf: 10
Chili powder : 2t +1 t
Turmeric powder : ½ t
Corriander powder : 2t
Fenugreek : ¼ t
Oil : 4/5 T
Reserve 1 T oil, heat the rest in a heavy pan.
Sprinkle 1t of chili powder, pinch of turmeric powder, and a hint of ginger on the shrimp, and drop the shrimp in the pan. Enjoy the sizzzzzle, stir-fry for a minute or two, until just done and take them out.
Fry fenugreek for a minute, add ginger, garlic,green chillies, and onion, and cook on medium to low heat giving an occasional stir.
Once the onions are almost golden, push them to a side of the pan and pour the reserved oil. Now throw in the red, the brown and the yellow ( chili, coriander and turmeric), and let their colors and flavors get tuned in the hot oil for a minute. I mean let the spices fry in the oil until their raw smell is gone, about 2 minutes.
Add tomatoes, salt and curry leaves. Cook until it forms a thick gravy , and oil floats on top. Now let shrimp join the waiting and wooing gravy. Cook for a another two minutes so that all the shrimp is well coated with masala, and revel in it! This curry tastes good with rotis, rice n dal, bread…even dosa.
an artist's palette , or a foodie's platter