PUNJABI-STYLE MASALA SHRIMP
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a large straight-sided skillet over medium-high heat. Add the cumin seeds and red chiles and cook, stirring, until the fragrant, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the coriander, ginger, garlic, cumin, turmeric, and cayenne and season with salt and pepper. Cook, stirring occasionally, until dark and fragrant, about 3 minutes more. Add the tomatoes and cook, stirring occasionally, until somewhat soft, about 3 minutes. (You can make the sauce up to this point a day ahead.)
- When ready to serve, heat the sauce over high heat. As soon as it starts to bubble on the edges, add the shrimp and cook, stirring, until the shrimp turns opaque. Lower the heat, gradually stir in the yogurt, and gently heat it through. (Don't bring it to a boil or the yogurt may separate.) Season with salt and pepper, transfer to a serving platter, and sprinkle with the cilantro and green chiles. Serve.
PANEER JALFRAZIE
This is my closest approximation to one of my favorite dishes when I eat out. I hope you will like it.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 3 tablespoons oil in a large skillet over medium heat. Fry the paneer in the hot oil until golden brown, 7 to 10 minutes. Remove the paneer to a plate lined with paper towels, reserving the oil in the skillet.
- Add 1 tablespoon oil to the skillet. Fry the onions, bell peppers, ginger, and garlic in the hot oil until the onions are browned, about 5 minutes. Season with the garam masala, turmeric, and fennel; cook and stir until fragrant, about 30 seconds. Stir the tomatoes, ketchup, and salt into the mixture; continue cooking until the tomatoes are tender and the oil separates from the gravy. Pour the water into the skillet and stir. Return the paneer to the skillet; raise heat to high and cook until the gravy is thick, about 10 minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 434.7 calories, Carbohydrate 24.5 g, Cholesterol 34.1 mg, Fat 24.4 g, Fiber 4.2 g, Protein 31 g, SaturatedFat 8.8 g, Sodium 974.9 mg, Sugar 9.4 g
SHRIMP MADRAS
Provided by Julie Sahni
Categories Milk/Cream Sauté Quick & Easy Shrimp Curry Watercress
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 1. Place the shrimp in a bowl. Add the Curry Powder, Garam Masala, kari leaves, garlic, and oil and crumble over shrimps.
- 2. Heat a frying pan over high heat until very hot. Add the shrimps and sear, shaking and tossing, for 1 minute, or until they begin to turn pink and curl up. Whisk the tomato paste into the coconut milk and add to the shrimps. Continue to cook until the sauce is reduced to a glaze and the shrimps are cooked through, about 5 minutes. Sprinkle with salt and lemon juice and turn off the heat.
- 3. Spread the watercress on a plate and mound the shrimps on top of it. Serve immediately.
SPICY SHRIMP MASALA
Black pepper, garam masala, Thai green chiles and Kashmiri red chile powder make this shrimp masala a multi-layered delight of spices - fiery and smoldering simultaneously - while lemon juice and cilantro add brightness and bring some relief. In coastal cities of South Asia like Karachi and states like Goa, this preparation is typical and perfectly suited for crunchy, sweet shrimp. That such complexity comes together in 30 minutes feels like a small miracle.
Provided by Zainab Shah
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
- Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
- Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
- Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
- Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.
SHRIMP JALFREZI MASALA
Number Of Ingredients 14
Steps:
- 1.Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the turmeric, chili powder and salt. Add green peppers and fry gently, scraping the bottom of the pan frequently. 2.Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Add shrimp and simmer for another 10 minutes to let the excess liquid evaporate. 3.Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the with sauce spooned over the top of rice or naan.
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