bhobhsho sukka/ shrimps dry
Small shrimps cooked in a spicy curry and then fried in aromatic coconut oil
Cooking Time
30min
Prep Time
5 min
Serves
4
Categories
Appetizers
Curry
Dinner
Lunch
Main Dish
Side Dish
Cooking tools used
Mixer Grinder
Cuisines
Indian
Indian - Goan
Indian - Karnataka
Indian - Kerala
Indian - Konkan cuisine
Indian - Maharashtra
Indian - Malabar cuisine
Indian - Nawayath cuisine
Ingredients
Main Section
shrimp
250
gms
Small ones. Cleaned well and washed.
coconut oil
6
tbsp
curry leaves
1
sprig
garlic cloves
8
unit/count
Thin slices and 4 full cloves
mustard seeds
1
tsp
onions
1
unit/count
Small, finely chopped
tomatoes
1
unit/count
Finely chopped
Red chilly paste
Dried red chilly
10-15
unit/count
Soak it in water for about 20 mins
garlic cloves
8
unit/count
Step 1
Red chilly paste-
Take soaked red chilly and garlic in a wet grinder and make a fine paste. Limit adding water.
Add salt as per your taste
Step 2
In a vessel, add curry leaves, garlic, mustard seeds. Fry for about a minute.
Step 3
Add chopped onion wait till golden yellow, add chopped tomato.
Step 4
Add red chilly paste and fry for a while. Add shrimps to it.
Let it cook for a while. Switch off the flame.
Step 5
In a frying pan, add little Coconut oil. Add few curry leaves. Pour few spoons of shrimp masala( serving quantity) which you have already prepared.
Step 6
Add few Slices of garlic to it. Fry it till it's dry. And your bhobhsho sukka is ready to relish.
Tastes good with chapati, boiled rice
