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A chipotle is a smoke-dried jalapeno chili used primarily in Mexican-inspired cuisine. The peppers are kept on the vine as long as possible – typically until a deep red color is reached and much of their moisture is lost. The peppers are then smoked in a chamber for several days, allowing the underlying heat of the jalapeno to combine with the smoke to produce an earthy, mild flavor.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 20 min

Servings: 4

Recipe By: Monica Bharadwaj

From:  The Indian Spice Kitchen
Used with permission of Hippocrene Books

Other Main Dishes
Other Indian
Other Seafood

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Maharashtrian Shrimp (Sukhi Kolmi)
Maharashtrian Shrimp (Sukhi Kolmi)

This dish is a dry, spicy delicacy from the west coast of India and the second is a north Indian delight.

1 1/4 pounds raw shrimp, shelled and cleaned
1 teaspoon cayenne powder
1 teaspoon turmeric powder
2 teaspoons coriander powder
4 tablespoons corn oil
4  cloves
4  cardamom pods
12  black peppercorns
2  large onions, chopped finely
1 1/8 cups fresh fenugreek leaves (discard stems), chopped (5 ounces)
Drain the shrimp and mix with the powder spices and salt.

Heat the oil in a kadai or wok. Add the whole spices and stir a few times, add the onion and stir-fry until golden. Then add the shrimp and cook until they turn pink.

Drop in the fenugreek and stir well. Cook over low heat until the shrimp are done. The dish should be dry but should have a creamy flavor because of the fried onions.

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