Fish and shellfish are often consumed and much appreciated home. My mother made this dish regularly and I often found him in my bowl at lunch at school. We ate, sometimes with rice or in a chapati (Indian bread), or stuffing samosas. I continued this tradition, adding in pies or making empanadas. This dish, simple and easy to prepare, very tasty and elegant. I put a little green pepper in my serving, because that is the flavor of green pepper brings out the sweetness of shrimp.
is my bowl in the photo because I could not take the picture when we ate this dish the day before. The rice I used was Masuri sona, a short grain rice, which is much less fragrant basmati but retain a very good taste, suitable for everyday meals, and I happy to be here in Brussels.
Shrimp sauteed with cumin seeds and mustard
Ingredients
Serves 4
2 tbsp oil
10 curry leaves
500g large shrimp (those of Madagascar are excellent!)
2 large potatoes, peeled and diced
2 large onions, chopped
1 clove garlic, minced
3 cm fresh ginger, grated
1 cm fresh turmeric, grated (or 1 tsp powder)
1 tsp cumin seeds
1 tsp mustard seeds
1 tbsp coriander leaves, chopped
1 tsp mint leaves, chopped
Salt and pepper
2 green chillies, chopped (optional)
Lemon juice
Method
Heat oil in a wok.
Add curry leaves, mustard seeds and when they start popping, add cumin seeds.
Y put the onions, garlic and ginger, turmeric, salt and pepper and brown them.
Add potatoes and cook over low heat, covered, adding a tablespoon of water if necessary and stirring occasionally.
When the potatoes are almost cooked, add shrimp, cilantro, mint and green chillies if using.
Continue cooking for 4 minutes or until shrimp are cooked (do not overcook).
Servir chaud arrosé d’un trait de jus de citron.
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Fish and seafood are a favourite at our place. My mother used to prepare this regularly and I often found this for lunch. We had it sometimes with rice, or a chapatti (Indian flat bread) or as a filling for samosas. I’ve continued this tradition by adding it to pie and empanada fillings. This simple and easy-to-prepare dish is very tasty and elegant. I put green chillies in my portion, because I think that the flavour of green chillies lifts up the sweetness of the shrimp.
The photo is of my lunch-box, because I could not take a snap the previous evening. The rice I have used is sona masuri, a short-grain rice, that’s much less perfumed than a basmati but has all the same a very nice taste and is perfect for everyday use and that I’m lucky to find in Brussels.
Stir fried shrimp with cumin and mustard seeds
Ingredients:
Serves 4
2 tbsp oil
10 curry leaves
500g big shrimp (those from Madagascar are very tasty)
2 big potatoes, chopped
2 big onions chopped
3 cm grated ginger root
1 grated garlic clove
1 cm grated fresh turmeric root (or 1 tsp pd)
1 tsp cumin seeds
1 tsp mustard seeds
1 tbsp chopped coriander leaves
1 tsp chopped mint leaves
Salt and pepper
2 chopped green chillies
Lemon juice
Method :
Heat oil in a wok.
Add the curry leaves, mustard seeds and when they begin to crackle, the cumin seeds.
Put in the onion, garlic, ginger and turmeric, salt and pepper and fry till golden.
Add potatoes and cooked covered on a slow flame till almost done, adding a tbsp of water if necessary.
When the potato is almost cooked, add the shrimp, coriander, mint and chillies, if used.
Cook for about 4 minutes or till the shrimp is just cooked (don’t overcook).
Serve hot sprinkled with lemon juice.
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