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By : Sheryl DsouzaCategory : Shrimp-crab, Main course seafood
Servings : 2
Time Taken : 15-30 mins
Rating :
Grind ginger and garlic finely and keep aside
Pound both the cardamoms, cinnamon and cloves
In a heavy-bottomed wide dekchi, pour the oil
Put in the ground lump of ginger and garlic.
Add the pounded spices, chilly, turmeric, coriander and cumin seed powders.
Put in the chopped green chilly, chopped onions and shrimps.
Crush with ginger all these together for a few minutes.
Lastly add the chopped mushrooms and salt to taste. Mix well.
- Place the dekchi on medium fire for 3 to 4 minutes.
Lower the fire, put a lid on the dekchi and let simmer till the shrimps and mushrooms become tender.
Increase the fire, remove the lid and fry till all the watery content evaporates. While frying add half of the chopped coriander.
Transfer the contents to a serving bowl.
Garnish with the remaining fresh coriander. Serve hot with phulkas.
1/2 kg mushrooms , peeled and cut into medium pieces
1/2 cup shrimps, washed very clean with water
1-1/2 cup onions, finely chopped
1 green chilly finely chopped
1 level teaspoon chilly powder
1/2 teaspoon turmeric powder
1 1/4 teaspoon coriander powder
1/2 teaspoon cumin seeds powder
1/2 inch piece of ginger
8 flakes garlic
2 black cardamoms
2 white cardamoms
1 inch stick cinnamon
2 cloves
1/4 cup refined oil
2 tablespoon fresh coriander leaves chopped
salt to taste
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