Fahad Inc. Dishes

    Ro-be-yann nashif ~ Shrimp Fried with Spices

    Serves 4

    This is a very popular main course meal. The dried jumbo shrimps are ideal, but fresh locally caught prawns are just as tasty.
    Some people add a little more oil at the frying stage which gives a richer flavour, while others may add one or two finely chopped green chillies during the cooking stage. When this is served as a luncheon dish it is normally accompanied by plain boiled rice, but as an evening meal, it is more common to serve paratha or chapati bread, hot from the pavement baker.
    For the cook who hasn't ready access to these types of bread, try pitta bread which has been warmed in the oven or microwave. Side dishes of sliced limes and mixed salad would be the normal accompaniments for this modern dish.

    1 lb (450gms) fresh or dried shrimp
    2 large onions sliced
    1/2 cup corn oil
    1 tablespoon bezar
    1 teaspoon turmeric
    pinch of ground fennel seeds
    2 garlic cloves crushed
    1 tablespoon loomi
    1/2 teaspoon cummin
    6 curry leaves
    1 1/2 teaspoons tomato paste
    1 tablespoon grated ginger
    salt to taste

    If using dried shrimp, leave in cold water 30 minutes before using, then drain, remove gut and shell. Fresh shrimps should be cleaned in the usual wciy.
    Fry onion in oil until brown, then add remaining ingredients except shrimps. Fry gently for 2-3 minutes. Add shrimp, and a little water if necessary. Turn heat to low and cook for 12-15 minutes, stir frequently to avoid sticking. Chopped fresh coriander can be sprinkled over the top as a garnish. Serve immediately.

    From the book "The Complete United Arab Emirates Cookbook"
    by Celia Ann Brock- Al Ansari
    Copyright © 1994 by Celia Ann Brock-Al Ansari

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