This shrimp roast recipe gleaned from this vlog is simply to die for. With the shortest cooking time on the planet and a high taste quotient, this roast is a must have in our gatherings. Quite a savior I'd say since meat options are slowly receding from our cooking as we are going squarely into those age brackets that require us to be more health conscious . I don't know that shrimp is any more healthier than meats, but I am just going with that thought for now.
In The Mix
Mix 1
Shrimp - 1lbs cleaned (about 16-20 in number for an idea on the size)
pepper - 1/2 tsp or as desired
turmeric - 1tsp
dry red chili flakes - 2 tsp
chili powder - 1 tsp
salt to taste
Mix 2
coconut milk - 1/2 cup or more
coconut oil - 2 tbsp
dry red chili flakes - 1 tsp
pepper powder - 1/4 tsp or as desired
curry leaves - 2 sprigs
salt to taste
garlic cloves - 4 to 5 peeled and crushed
coconut oil - 1-2 tbsp (no need to cover the full pan)
How To Do
Take all Mix 1 ingredients and mix well together. Set to marinate for a minimum of 30 min.
Take all Mix 2 ingredients and mix well together. Set to marinate for a minimum of 30 min.
After 30 min are over, heat a flat pan large enough to place the shrimp in a single layer. Keep at medium to high heat and add the coconut oil.
Once the oil is heated, place the shrimps in a single layer. Cook for 1 minute.
Turn the the shrimp over (one-by-one helps), Sprinkle garlic and curry leaves over the shrimp and cook for 1 minute.
Add the coconut milk mix at this time gently over the shrimp. Mix together gently and cook for a minute or two depending on how much gravy you'd like to remain.
Remove from heat and enjoy over hot matta rice.
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