Thursday, February 21, 2008
I came up with this dish on a spur, really. I was thinking of what to make for Sunita's Think Spice - Star Anise event and was royally stuck. I googled for ideas until my eyes hurt (just kidding!), and kept reverting to the idea of making pulav rice. But, I wanted to do something a bit different. Then, I realized I had some shrimp... What if I ground some star anise with the masala?? And, voila! A new dish was born.
So, how did it come out, you ask? Well, we ate it for dinner last night and my usually silent husband couldn't stop complimenting me on the dish. Coming from him, this is huge!! Then, I took a bite and had to agree. It was sooooo good. By now, you want to look at the recipe, right? I hope you do, so here's the recipe!
Medium shrimp - 1/2 lb, cleaned (I left the tails on, but that's up to you!)
Onion - 1 medium, sliced finely
Tomato - 1 medium, chopped finely
Coriander leaves - 2 tbsp, chopped
Butter - 1 tbsp
Oil, as required
Salt to taste
Grind to a paste:
Red chillies - 6, or to taste
Black peppercorns - 1 tsp
Fennel seeds - 1/2 tsp
Coriander seeds - 2 tsp
Star anise - 2
Cloves - 3
Cinnamon - a small piece
Garlic - 4 cloves
Ginger - 1 inch piece
Turmeric powder - 1/2 tsp
1. Heat oil and butter in a pan. When hot, add the onions and fry until golden brown.
2. Then, add the ground paste. Fry until the raw smell is gone.
3. Add the tomatoes, salt to taste, and 1/2 cup water. Saute until the tomatoes soften and you get a thick consistency.
4. Add the shrimp and continue to saute on medium-high heat until the shrimp is cooked and coated with the masala sauce. This should only take 5 minutes or so. Be careful not to overcook the shrimp or they'll be rubbery!
5. Turn the heat off, add coriander leaves and a squeeze of lime juice, if desired. Check for seasoning.
Serve hot. Tastes great with pulav rice or by itself as a starter. If you make it a little looser, you could mix it with white rice. Enjoy!