Ingredients:
To marinate:
Shrimps/Chemmeen - 500 g
Turmeric powder - 1/4 tsp.
Kashmiri red chili powder - 1 tsp.
Salt to taste
To make paste:
Turmeric powder - 1/4 tsp.
Kashmiri red chili powder - 2 tsp.
Vinegar - 2 tbsp.
To saute:
Ginger (sliced) - 2 tsp
Garlic(sliced) - 8 cloves
Green Chilies slit - 4 nos.
Mustard - 1 tsp.
Fenugreek seeds - 1/4 tsp.
Asafoetida - a large pinch
Curry leaves - 2 sprig
Vinegar - 2 tbsp.
Oil - for frying
Water - 1/2 cup
Nallenna/Gingelly Oil/Sesame oil - 5 tbsp
Salt to taste
Preparation:
Clean the prawns very well and marinate it with the ingreients listed above "To marinate".Keep it for some time and deep fry it in oil till the shrimps are light brown and well cooked.Drain on paper towel and keep it aside.
Pour 2 tbsp. of gingelly oil/nallenna/sesame oil into a kadai and add the mustard seeds.Wait till it splutter and then add fenugreek seeds.Add the sliced ginger,garlic,green chilies and curry leaves and saute it very well till the raw smell goes off.
Simmer the flame and add the paste prepared with the ingredients listed under "To make paste" and mix it well.Add 1/2 cup water and wait till the mixture thickens.Add in the fried shrimps and saute till well for a couple of minutes.Check the salt level and add if necessary.
After 4 hrs. add asafoetida and vinegar and mix it well.
Transfer it into an air tight glass jar or container and add the remaining gingelly oil/nallenna/sesame oil and keep it in room temperature for a week and then refrigerate it for future use.
This recipe is adapted from Sarah's Vazhayila with slight modifications in measurement.Also I couldn't try sundried version,hence omitted that step.
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