The unique physical environment existent in those lakes contribute to extensive aquatic life, chief among is the celebrated pearlspot fish. As with any coastal region you will find a profusion of hotels, restaurants, local shacks, even local toddy shops churning out wonderful seafood preparations.
Shrimp masala is a derivation of my favorite coastal cuisine. Served at many a backwater eatery, it is one of the hottest items on their menus. Most often, utilizing the prominent tiger prawn, this is a super spiced dish with a unique blend of roasted ground masala.
Admittedly, I kick up the spice several notches on the shrimp. Despite the fire exhalation, the chilli addition greatly adds more flavor.
Especially in it's serious leftover appeal. Come tomorrow, spice stamps more richness onto the tasty crustacean leading to a highly addictive next day side.
A dilemma indeed. So, you decide; polish it off it today or devour it tomorrow?
Maybe, just double the recipe and make enough for both days - sound like an idea?
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 medium onion, sliced
- 2 tsp ground garlic
- 2 tsp ground ginger
- 2 sprigs curry leaves
- 3-4 whole red chillies, crushed
- 2 tsp coriander
- ½ tsp cumin
- pinch turmeric
- 1 tbsp vinegar
- 1 medium tomatoes, diced
- 1 lb large shrimp, shelled and deveined
- 1 tsp salt or more to taste
- ½ cup grated coconut or dried unsweetened coconut
- 2 whole red chillies
- Heat oil in skillet. Temper mustard seeds
- On medium heat, saute onions until translucent.
- Add garlic, ginger and cook until soft and lightly browned.
- Add one curry leaf sprig.
- Add ingredients from the chillies to the turmeric, stirring until cooked and oil separates from the masala.
- Stir in vinegar and cook until liquid is slightly reduced.
- Stir in the tomatoes, cook until wilted and soft.
- Add the shrimp, stir in evenly turning.
- Add salt.
- Cook shrimp through, turning once or twice, about 4-5 minutes per side. Take off heat.
- In a separate sauce pan, fry the coconut and, whole chillies and curry leaves of remaining sprig. Allow the coconut to get a toasted brown and take off heat. Pour over the the shrimp.
|I took these pictures in a hurried mess right before dinner. A hungry family does not make for great food pics :)|
God's always got your back~
"What, then, shall we say in response to these things? If God is for us, who can be against us?" Romans 8:31 ( NIV)