I kind of keep some things to the last moment and everyone knows what happens then. Most of the time— nothing. That’s what happened to me on our Anniversary. I thought of making mutton biriyani and then duck curry, but both didn’t work since it was a Sunday and the stores closed early. Managed to get some shrimp though and here is the outcome.
Spicy and perfect finger food to go with wine.
- 2 pounds uncooked peeled shrimp
- 1 medium size onion cut length wise
- 1 green bell pepper optional
- 2 tablespoons oil
- 1 inch ginger
- 5-6 cloves garlic
- 1 teaspoon cumin
- 2 teaspoon paprika or chilly powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon Garam masala All spice mix (Garam masala recipe)
- Salt to taste
- 2 tablespoons vinegar
Add vinegar and salt to the shrimp and let it rest for 5 minutes. Rinse well and let it drain.
Meanwhile grind cumin + ginger + garlic.
Heat the oil on medium. Once the oil is warm enough add turmeric + paprika + Garam masala. Immediately add onions or the spices will burn. Saute it well till onion becomes translucent. Add in the paste and fry it for another 2 minutes.
Now add the shrimp and stir till the moisture evaporates. Keep a close eye so that it doesn't get burned.
Once it's dry, turn the heat to medium and add the salt, green peppers and saute for 5 more min.