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  • hi welcome to showmethecurry.com. I'm Anuja and I'm Hetal and today we're making

  • shrimp roast now this is a dish that's from the state of Kerala and it can be

  • had either with appams , roti, rice or dosa or

  • even other you know they can appetizer it's a dryish dish but it's so amazing

  • awesome so to start with we have shrimp right here and this particular shrimp

  • that we bought we got it frozen and then we left it kind of on the counter to

  • defrost for about half an hour or 30 40 minutes just so that it is easy to work

  • with and the size that we got is 3140 so they're not the super jumbo jumbo shrimp

  • and they're not tiny little ones but it's a decent sized shrimp also they're

  • devein and the tails are still on so the first thing you're going to do is even

  • marinate the shrimp a little bit so it has a little more flavor so we've got

  • about eight these are large size garlic pods so we've got about eight of them

  • but you know depending on what the size is you know some

  • seven to ten is perfect and we'd actually be a garlicky to it so we just

  • went to peel these and we are going to cut about an inch of the ginger and I'm

  • just going to make little pieces so that it's easier to crush in the mortar pestle

  • so we didn't peel our ginger today because it's a really nice tender ginger without any fibers in it

  • To the ginger and garlic we also have 2 teaspoons of whole black peppercorns this is to taste this has a nice kick to it so you're not into getting kicked, then scale it down

  • and all we're going to do is crunch it down and it's going to

  • be like a roughly crushed mixture

  • so we've coarsely ground the ginger garlic and the black pepper look at it you want

  • the chunks you don't want to make it pasty because you want to be able to bite into those pieces

  • and we're going to add it to the shrimp

  • to this we're going to add some spices as well you're gonna add red chili powder to taste

  • about two teaspoons because you want a little spicy and turmeric or haldi about

  • 1 teaspoon now turmeric is an

  • internal healer so a little bit extra is good for you and it give a really nice

  • color and one tablespoon of coriander powder and salt to taste

  • now shrimp has its own natural salts so you should always go a little on the

  • lower side you can always add an adjustment later and also have here some

  • fresh kadi patta (curry leaves) this is about 1 sprig I just pulled on you

  • here is kind of just roughly break them and it releases really nice aroma and flavor

  • there's still big pieces so what the other thing we've done is we actually

  • took kokum now kokum is a souring agent this is what it

  • looks like I'll show you so this one looks like

  • this is wet kokum over here and I just roughly chopped it added to about

  • half a cup of hot water and it's been soaking for about a good 30 40 minutes

  • it's nice and soft those are they soft but now its even more soft right and so

  • what we're gonna do now is just take the kokum from the water kind of drain out

  • the water now if you can't lay your hands on kokum you can

  • definitely add in tamarind as a substitute and once you pull out all of

  • the kokum the water that's remaining do not throw it away because we're going to

  • use it for later operation so hold on to that and you're gonna mix this so once

  • it's completely mixed and everything is nicely coated all the spices are

  • everywhere we're gonna kind of cover it and leave it in the fridge for about

  • thirty minutes and it's gonna marinate and all those flavors are really good so

  • we have one and a half tablespoons of coconut oil now coconut oil is preferred

  • because it's a dish from Kerala and we're going to turn on the flame

  • on medium heat and allow it to melt and get warmed up so once the oil is hot

  • we're gonna add 1 teaspoon of mustard seeds and allow them to crackle

  • and once they're popping we're going to add one sprig of curry leaves I've just broken it up

  • and one large onion chopped fine I'm going to add very little salt just so the onions get cooked well and quickly

  • and along with the onions we have a little bit of coconut shavings or coconut slivers

  • that adds a nice crunch and to flavor to the dish

  • and two green chilies, I just slit them and cook until the onions turn golden brown.

  • The onions are looking beautifully golden brown and its the perfect time to add in our marinated shrimp

  • give that a good mix

  • Any time you're cooking with shrimp you have to be very gentle

  • So do not over crowd your pan first of all and do not over cook and stir

  • Shrimp also tends to cook very quickly

  • so as soon as they all start looking pink instead of gray you kind of know they're cooked

  • Ok the shrimps look done. They are all pink.

  • Or almost there.

  • But at this point

  • Because as you notice the pan is sticking

  • at the bottom

  • there is some masala, the garlic ginger and all

  • is sticking at the bottom

  • that's the reason we saved the kokum water

  • and what we did is we just sieved it a little bit so there's no grit

  • and we're going to add this and deglase the pan

  • And it'll give a very nice it'll bring the shrimp together

  • and it'll give a little coating and it'll deglase the pan and look at this

  • It'll be really nice

  • It's not a curry dish

  • And look at that, the pan is completely deglased

  • and all that masala is on the shrimp now so the water also evaporates and once it

  • gets this point we're going to switch off the stove and just remember that shrimp will continue to cook even after the stove is off

  • and it's ready to serve

  • so our shrimp roast is ready looking beautiful and all we're going to do is

  • we have a couple of extra kadi patta for effect so pretty

  • yeah and we're just going to put just a few drops of coconut oil and

  • just allowed to melt on it and it just like seals the deal

  • you can just smell that it's really really good and I already see the

  • coconut oil like melting into the dish

  • beautiful

  • spicy it is spicy but we intended it that way

  • but what I love is you an actually taste the ginger and garlic chunks because we

  • didn't grind it really well right we kept it chunky yes so anytime you bite into

  • the shrimp you can taste the ginger you can taste the garlic the black pepper

  • absolutely stunning so like you said you can use it as an appetizer or with any

  • of your dishes with the chapati or rice or whatever definitely a keeper so if

  • you like recipes like this and you want to see more from us

  • be sure you hit that like button give it a thumbs up and subscribe to our channel

  • and don't forget to ring that bill and share this with all your friends

  • and make this dish for your family so enjoy your shrimp roast and join us

  • again on another episode of ShowMeTheCurry.com Adding a pinch of spice to your life!

hi welcome to showmethecurry.com. I'm Anuja and I'm Hetal and today we're making

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烤蝦食譜|秀出咖喱的滋味 (Shrimp (Prawn) Roast Recipe | Show Me The Curry)

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    林宜悉 發佈於 2021 年 01 月 14 日
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