Craving Garlic Shrimp

lasooni-jhingaThe only tie-in today is that it’s rainy and miserable out and I feeling like making Indian food for dinner. This dish is from Rajasthan. Lasooni means garlic-flavored; Jhinga means shrimp, and Kadai means wok. Your Indian words of the day! The recipe below (and the picture above) are both from Porte des Indes (Gateway to India) in London.

Lasooni Jhinga
(Stir-fried Garlic Shrimp)
16 large shrimp
1/2 t. salt
1/2 t. turmeric
1/2 t. chili powder
2 T. oil
5-6 cloves of garlic, minced
1 green chili, julienned
1 red chili, julienned
7 T. Kadai sauce (recipe below)
1 scallion, julienned
Juice of 1/2 lemon
Salt, to taste

Rub the shrimp with salt, turmeric and chili powder and set aside for at least 30 minutes. When ready to prepare, heat the oil in the pan, add garlic. The second you smell the garlic, add the chilies and cook for about 30 seconds. Then add the shrimp and sear for one minute. Then add the Kadhai sauce followed by the scallion. Stir fry over high heat for one minute. Add the lemon juice and salt to taste. Serve hot.

Kadai Sauce
1/3 c. ghee (clarified butter) or corn oil
1 T. garlic, finely chopped
1 T. coriander seeds, coarsely pounded
8 red chillies, coarsely pounded in a mortar
2 red onions, finely chopped
2-inch piece fresh ginger root
3 green chiles
1 lb. fresh ripe tomatoes, finely chopped
2 t. salt
1 t. ground garam masala
1 1/2 t. dried fenugreek leaves
1 t. sugar (optional)

To make the sauce, heat the ghee in a pan, add the garlic and let it color. Stir, then add the coriander seeds and red chilies. When they release their aromas, add the onions and cook until they start turning a light golden yelow color. Stir in the ginger, green chilies and tomatoes. Reduce the heat to low and cook until all the excess moisture has evaporated and the fat starts to separate out. Add the salt, garam masala, and fenugreek leaves and stir. Taste and add some sugar if needed.

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One response to “Craving Garlic Shrimp

  1. Are you part Indian? …because you’re a master chef of this great recipe, Robin! Great write-up.

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