Shrimp With Dill And Ginger Recipe
Ingredients
| A piece of fresh ginger, about 1-inch cube, peeled and coarsely chopped | ||
| Vegetable oil | 4 Tablespoon | |
| Black mustard seeds | 1/2 Teaspoon | |
| 1 fresh hot green chili, finely sliced (use more or less as desired) - | ||
| Ground coriander | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Garam masala | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Dill | 2 Cup (16 tbs), trimmed | |
| 2 pounds medium-sized shrimp, peeled and deveined | ||
Directions
Place the ginger in the container of electric blender along with 3 tablespoons water.
Blend until smooth.
Heat the oil in a 10-12-inch skillet over medium flame.
When hot, put in mustard seeds.
As soon as they begin to pop (10 to 15 seconds), add the intervals, continuing to stir and fry over medium heat: first, the paste from blender; after a minute, the green chili, adding a teaspoon of water if the mixture sticks; then the coriander, cumin, garam masala, salt, lemon juice; and after another 2 minutes, the dill and 1/2 cup of water, bringing to a boil.
Cover, lower heat, and simmer 10 minutes.
Pat the shrimp dry and add to skillet.
Turn heat to high, stir well and cook until shrimp turn opaque, about 5 minutes.
To serve: Serve with Buttered Saffron Rice and a salad.
A relish with tomato or onion in it would also go well with this dish.
Blend until smooth.
Heat the oil in a 10-12-inch skillet over medium flame.
When hot, put in mustard seeds.
As soon as they begin to pop (10 to 15 seconds), add the intervals, continuing to stir and fry over medium heat: first, the paste from blender; after a minute, the green chili, adding a teaspoon of water if the mixture sticks; then the coriander, cumin, garam masala, salt, lemon juice; and after another 2 minutes, the dill and 1/2 cup of water, bringing to a boil.
Cover, lower heat, and simmer 10 minutes.
Pat the shrimp dry and add to skillet.
Turn heat to high, stir well and cook until shrimp turn opaque, about 5 minutes.
To serve: Serve with Buttered Saffron Rice and a salad.
A relish with tomato or onion in it would also go well with this dish.
Chef
