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.