Bhobhsho Sukka / Shrimps Dry
Small shrimps cooked in a spicy curry and then fried in aromatic coconut oil.
Ingredients
- 250 grams Shrimp, small (Cleaned well and washed.)
- 6 tablespoons Coconut oil
- 1 sprig Curry leaves
- 8 count Garlic cloves (Thin slices and 4 full cloves)
- 1 teaspoon Mustard seeds
- 1 count Onions (Small, finely chopped)
- 1 count Tomatoes (Finely chopped)
- 12 count Dried red chilly (Soak in water for about 20 minutes)
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Instructions
- 1In a wet grinder, combine the soaked dried red chilies and garlic cloves to create a fine paste. Add salt to taste, using minimal water to achieve the desired consistency.
- 2In a vessel, heat coconut oil and add curry leaves, sliced garlic, and mustard seeds. Fry for about a minute until aromatic.
- 3Add the chopped onions to the vessel and cook until golden yellow. Then, add the chopped tomatoes and continue to cook until softened.
- 4Stir in the red chilly paste and fry briefly. Add the shrimp and cook until they are just done. Turn off the heat.
- 5In a frying pan, heat a little coconut oil and add a few curry leaves. Add a serving quantity of the shrimp masala and fry until dry. Serve hot with chapati or boiled rice.
