It has been long since I made Non veg dishes here. As I've recovered from my recent surgery just a few months before, none could force me too. I hesitate to prepare non veg recipes as I've to prepare veg recipes exclusively for me and that needs lots of work and time. But with shrimps, things become easy and I can prepare them with different twists and with less time and energy, of course I mean cleaned and frozen shrimps.
Last dinner, I prepared this hot and spicy shrimps thokku as accompaniment to Dosa though I prepared coconut chutney for me. Thokku refers to semi-dry curry, that is, prepared without adding water. This goes well with rice and also with Idli/Dosa.
Onions - Medium sized - 2
Tomato - Big - 1
Finely chopped Ginger and Garlic 1 tsp each
Fennel seeds 1/4 tsp
Cinnamon a small stick
Curry leaves few
Dried Red Chillies 2 (I use very hot chillies.)
Peppercorns 3/4 tsp
Coriander seeds 2 1/2 tsp
Fennel seeds 1/2 tsp
Cumin seeds 1/4 tsp
Chop Onions and Tomatoes.
In a pan, fry all the ingredients under Masala individually and keep it in a mixer jar.
In the same pan, heat little oil and add chopped ginger, garlic, onions(1). When they turn translucent, add the chopped tomatoes and salt. Fry until the skin of the tomatoes slightly peels off and the oil separates. Add this to the mixer and grind it together.
In the same pan, add little more oil and add cloves, cinnamon and fennel seeds. When they turn slightly brown, add the chopped onions (1). When they turn translucent, add the ground mixture. Fry till the raw smell completely goes off. Now add the shrimps and fry for few seconds.
Sprinkle little water and add salt. Cover and cook for 7-8 minutes. Heat a drop of oil in tadka pan, add curry leaves. When they start sizzling, pour them into the thokku. This gives a nice aroma to thokku.
Serve with steamed rice or Idli/Dosa.
Linking this to Hearty and Healthy event of My Culinary Trial Room.