Madhur Jaffreys Shrimp In The Maharashtrian Manner Recipes

Steps:

• In a large saucepan, combine 1-1/4 cups water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well. Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to mixture.
• Bring the spice mixture to a simmer over medium-high heat. Turn the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce thickens and is reduced somewhat.
• Add the coconut milk, salt, kokum or tamarind paste, and bring to a simmer.
• Add the prawns (shrimp) and simmer, stirring occasionally, until they turn opaque and are just cooked through. Add salt and pepper to taste.
• Serve while hot.

Steps:

• Gently rub the shrimp with 1/2 cup coarse salt. Wash shrimp under cold running water, and place in a colander. Drain well.
• Using a spice grinder, coarsely grind mustard seeds. Transfer ground seeds to a medium stainless-steel bowl. Add 1 tablespoon water, and combine. Add onion, chile, turmeric, remaining 1/4 teaspoon coarse salt, cayenne pepper, and oil. Add shrimp, and stir to coat. Cover the bowl with aluminum foil, and set seasoned shrimp aside for 10 minutes.
• Place the bowl of shrimp in a large stockpot. Add boiling water to stockpot until water comes 1/3 of the way up the sides of bowl. Cover, and place over medium heat. Cook until shrimp just turn opaque all the way through, 10 to 15 minutes, stirring once after 6 minutes.
• Divide the rice and shrimp among four plates, and serve.

Steps:

• Peel and devein shrimp if necessary.
• Put them in a bowl.
• Add crushed garlic, ginger, tamarind paste, turmeric, salt and chili powder (cayenne).
• Mix well and set aside for 10 minutes (not longer , as raw ginger tends to affect the texture of the shrimp).
• Heat the oil in a frying pan or wok over medium high heat.
• When hot, put in the whole mashed cloves of garlic.
• Stir until they brown lightly.
• Now put in the shrimp.
• Stir for 1 minute so that they also brown lightly.
• Turn the heat to medium-low.
• Put in the coconut milk, fresh coriander, and green chilies.
• As soon as the sauce begins to simmer, turn off the heat and serve.