BARA with SHRIMPS
A traditional Indian fried cake made from ground shrimps and soaked rice or husked grams, seasoned with chilli and salt. These crispy patties can be served on their own or used as the base for a kulia or curry.
Ingredients
- 1 quantity shrimps (To be scaled and flesh shredded off)
- 1 quantity rice or husked grams (Left to soak in water for several hours (at least 4 hours) before use)
- 1 quantity powdered chillies (Add to taste)
- 1 quantity salt (Add to taste)
- 1 quantity ghee or oil (Enough to shallow-fry the cakes)
Instructions
- 1Place your rice or husked grams in a bowl and cover generously with cold water. Leave them to soak for several hours — at least 4 hours or overnight is ideal. This softens the grains so they can be ground into a smooth paste later. Once soaked, drain the water before using.
- 2Scale the shrimps by firmly holding each one and scraping off any scales with a knife or your thumbnail, working from tail to head. Then shred off the flesh portions — peel away the shell, remove the head and tail, and pull or cut the flesh away, discarding the shells, heads, and tails. Set the shrimp flesh aside.
- 3Combine the shrimp flesh and the drained soaked rice or husked grams in a mortar and pestle or food processor. Grind or blend everything together until you have a thick, cohesive paste. The soaked grains act as a binder and body for the cakes. The paste should be firm enough to hold a shape — not too wet or too dry.
- 4Transfer the paste to a mixing bowl. Add powdered chillies and salt to taste. Mix thoroughly with your hands or a spoon until the seasoning is completely and evenly distributed throughout the paste.
- 5Take a small portion of the seasoned paste and roll it between your palms to form a ball, then gently flatten it into a round cake shape — roughly the size of a small patty. Repeat with the remaining paste. Lay the formed cakes on a clean plate as you work.
- 6Heat ghee or oil in a frying pan over medium heat. Once the fat is hot and shimmering, carefully place the cakes into the pan in a single layer — do not overcrowd. Fry each side for several minutes until golden brown and cooked through, turning once with a spatula. Remove the cooked baras and drain on a plate. Serve hot. Note: these baras can also be used to prepare a kulia or curry.
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