Masala Shrimp
Ingredients:
| Ingredient | Amount |
|---|---|
| Cooking Oil | 1 tbsp |
| Curry Leaves | 15 leaves |
| Mustard Seeds | 1 tsp |
| Shrimp, cleaned, shelled & deveined* | 600g (21–24 pcs) |
| Tadka | 100g–150g |
| Salt | 1/4 tsp (or to taste) |
| Thai Chilli (optional) | 1 whole, or diced for extra heat |
Method:
- Heat oil in a pan over medium heat. Add curry leaves and mustard seeds.
- Once the seeds start to splatter, the curry leaves will become fragrant and crisp up. This takes about 30 seconds to 1 minute. Be mindful of oil splatter. Set a few leaves aside for garnish.
- Add Tadka and chilli (if using) to the pan. Stir for a few seconds. If the Tadka starts to stick, add 2 tbsp of water.
- Add the shrimp and cook for approximately 3 minutes per side — 7 to 8 minutes total — until cooked through.
- Serve with rice or as a side dish.
*Note: Whole shrimp or prawns can also be used.
0 comments