Yet another dish from Geeta Pachhi's kitchen that's sure to tingle tongues and win hearts!!!
Ingredients:
Shrimp - 1 kg
Shrimp - 1 kg
Chilli powder - 3 tbspn
Onion - 2 big onions, sliced
Garlic cloves - 3, mashed
Tamarind pulp - 2 tbspn
Oil - 5 tbspn (preferably coconut oil)
Method:
1. Peel the shrimp and devein them.Wash thoroughly in the water 5 to 6 times.
2. Add the shrimp heads cleaning them thoroughly (optional). Keep aside.
3. Heat oil. Add chopped onion, mashed garlic and fry till they become brown in color.
4. Add the chilli powder and tamarind pulp and stir for 1 minute.
5. Add the washed shrimps. After a while the shrimp gets cooked and the water comes out from the shrimp , add salt to taste.
5. Add the washed shrimps. After a while the shrimp gets cooked and the water comes out from the shrimp , add salt to taste.
6. Simmer till all the water evaporates and the curry becomes dry.
7. Serve with rice and dal
Note:
Chilli powder is mentioned as 3 tbsp as Byadgie (less spicy) chilli powder is used here. If using a spicy chilli powder, add as per spice tolerance.
Note:
Chilli powder is mentioned as 3 tbsp as Byadgie (less spicy) chilli powder is used here. If using a spicy chilli powder, add as per spice tolerance.
very much tempting...did you add color or is it the color from Byadgie?
ReplyDeleteammaandbaby.blogspot.com/
looks great. Geeta aunty, I remember the yummy food you made when we visited you in Hubli too.
ReplyDeleteI never use color in food.
ReplyDeleteThe byadgi chilly powder gives the color. Byadgi chilly is less spicy and you can add more chilly powder to give the thickness and color.
Byadgi chilly (Hubli chilly) powder is not available in the US. But I have seen whole byadgi chillies available in Indian stores here (Anand brand). You can grind these and make a chilly paste.