|20 nos||Srimp (deveined)|
|¼ tsp||Cumin seeds|
|¼ tsp||Fennel seeds|
|1 stks||Curry leaves|
|2 tsp||Ginger garlic crushed|
|2 tsp||Red chilli powder|
|2 tsp||Corrainder powder|
|2 tsp||Black pepper powder|
|1 tsp||Cumin powder|
|½ tsp||Garam masala powder (optional)|
|1 tsp||Salt (or to taste)|
|3 stks||Corrainder leaves|
Preparing shrimp for consumption usually involves removing the shell, tail and deveining, which can be litlle tedious. The whole process can be ignored by uisng either pre cooked or pre- deveined shrimp.
1. To remove the shell from the shrimp, first hold onto the tail while gently removing the shell around the body, then the tail can be detached completely by just pulling it.
2. After this, the vein has to be removed, make a shallow cut lengthwise down the outer curve of the shrimp's body using a paring knife, pick out the dark ribbon-like vein running lengthwise along the shrimp's back.
3. Then rinse the shrimp in cold water and keep them iced or cook them off.
Heat oil in a deep sauce pan, add cumin seeds, fennel seeds and curry leaves , then saute chopped onions and crushed ginger garlic with them, till they turn golden brown and little crispy. Now add chopped tomatoes and all dry ingredients like turmeric powder, red chilli powder, corrainder powder, black pepper powder, cumin powder, garam masala(optional) and salt. Let the masala cook on low flame until the oil seperates. Add shrimp (it takes very little time to cook) at this stage, mix well to coat the masala. Once it turns light orange, add corrainder leaves and saute for few seconds, and finish the dish.