Credits: indianfoodforever
Img Credits: qlinart.blogspot
Ingredients:
11/4 lb cleaned and shelled raw Shrimps
2 finely chopped Onion (Pyaj)
1 cup discard stems, washed & chopped Fenugreek Leaves (Methi Ke Patte)
1 tsp Cayenne Powder
2 tsp Coriander Powder (Dhania Powder)
1 tsp Turmeric Powder (Haldi)
To taste Salt (Namak)
4 Cloves (Lavang)
4 Cardamoms (Elaichi)
10-12 Black Pepper corns (Kalimirchi)
3-4 tblsp Oil
2 finely chopped Onion (Pyaj)
1 cup discard stems, washed & chopped Fenugreek Leaves (Methi Ke Patte)
1 tsp Cayenne Powder
2 tsp Coriander Powder (Dhania Powder)
1 tsp Turmeric Powder (Haldi)
To taste Salt (Namak)
4 Cloves (Lavang)
4 Cardamoms (Elaichi)
10-12 Black Pepper corns (Kalimirchi)
3-4 tblsp Oil
Method:
· Clean, wash and drain the shrimps and
mix salt, turmeric, chili and coriander powder.
· Heat the oil in a kadhai / wok.
· Add cloves, cardamoms and peppercorns
and stir fry for few seconds.
· Add onions and fry till golden, then add
shrimps and cook until they turn pink.
· Add fenugreek leaves and mix well.
· Cook on low heat until the shrimps are
done.
· The dish should be dry but have a creamy
flavour.
· Serve hot.
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