SOUTH INDIAN PRAWN FRY
This is a classic South Indian style of preparing shrimp. The shrimp are smothered in a thick, rich jammy paste made from caramalized oniona and tomatoes. Best served over some steaming hot white rice!
Yield: 2 servings Total Time: 45 min
Classic Shrimp Curry
Yield: 2 servings
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Ingredients
- 1/2 pound shrimp (peeled and deveined)
- 2 small red onions (or 1 large), very finely died
- 1 inch peeled ginger, minced
- 1 medium tomato, very finely diced
- 3 garlic cloves, minced
- 1 tsp chilli powder (add more if you want it spicy!)
- 1/2 tbsp turmeric
- 1/4 cup cilantro, roughly chopped
- 3 tablespoons oil (i prefer coconut)
- salt to taste
Instructions
- Heat 3 tbsp oil in a large pan over a medium flame. Add the garlic and ginger, watching closely and stirring often to prevent it from burning.
- After about a minutes, add the diced onions (dice the onions as finely as you can! The smaller they are the better they'll melt into the sauce)
- Cook for about 10 minutes until the onions are soft and very slightly golden.
- Add the tomato, 1 tsp chilli powder, 1/2 tsp turmeric and 1/2 tsp salt. Mix well and fry for about 10-15 minutes, stirring occasionally. It's okay if you're seeing some bits of brown form at the bottom of the pan (just scrape em up while you're stirring), but reduce the heat if the entire bottom of the pan is beginning to brown too quickly.
- Once everything has melded into a thick jammy sauce, taste for salt and add as needed. Add the shrimp, mix well and cook undisturbed for 2 minutes. Mix well and cooked for another 1-2 minutes until the shrimp is cooked through.
- Turn off the heat, add the chopped cilantro and gently mix.
- Serve over some steaming how white rice.