TODDY-SHOP STYLE SHRIMP


1. Marinate shrimp (peeled & deveined) in a large bowl with ginger-garlic paste, chili powder, turmeric, coriander powder (dhaniya), cumin (jeera powder), garam masala, salt, and a tiny amount of fennel powder.
**I used wild gulf shrimp for their succulent, sweet, and juicier flavor. Keep in the refrigerator for atleast 30mins to an hour.
2. In a cast-iron pan, pour some oil. You can use any wide shallow pan if you don't have a cast iron. I just like the flavor of food cooked in a cast iron, and the amazing brown crust it imparts food with. Also traditionally, dishes like these were cooked on a cast iron - so you probably will see more of an authentic flavor. Make sure you set the flame on medium-high to high.
3. Once the pan & and oil are hot, drop in the marinated shrimp and keep stirring/tossing them so each shrimp gets that brown crust. Check to see if shrimp are done, shouldn't take more than 7-12 mins depending on size and quantity. Shrimp can quickly overcook making them rubbery and unpalatable. (These took a good 12-13 mins since they were huge, and I had about 2 lbs).
4. (Key Step) At this point, I turned off the stove to prevent overcooking. Cast iron keeps in heat for a while. Sprinkle with generous amount of curry leaves, and cook for another couple of minutes. Curry leaves give it that unique flavor and aroma.
5. A dash of coriander powder to finish it off. Give it a stir, a squeeze of lime/lemon and enjoy! Best eaten with hot rice or munchies for drinks. :D


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