Bombay Crisp Garlic Shrimp

This recipe is from my grandmother's kitchen. These deliciously prepared shrimp can also be bought from little stalls on the beaches of Bombay. I have wonderful memories of eating them out of little paper cones, watching the sun dip into the darkening Arabian Sea.

1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon garlic paste
 {salt}, to taste
1 1/4 pounds large, uncooked shrimps, shelled
 sunflower oil for frying
6 tablespoons seminola
 Cumin and Pepper Curry
Mix together turmeric, chili powder, garlic paste, and salt, and gently stir in the shrimps. Set aside.

Heat the oil in a large frying pan.

Roll the shrimp in the semolina and place a few at a time into the oil when it is smoking hot. Reduce the heat and fry the shrimp for a couple of minutes on each side until well done.

Remove and drain on paper towels; keep warm while you cook the remaining shrimp.

Serve hot, accompanied by a crisp green salad or plain boiled rice and Cumin and Pepper Curry.

Ease of Preparation: Easy

Preparation Time: 5 min
plus 15 min marinating

Cook Time: 15 min

Servings: 4

Recipe By: Monisha Bharadwaj

From:  Gourmet Indian in Minutes
Used with permission of Kyle Books