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.
Ingredients
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
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
Directions
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.
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