This is a dish we can only make when the Kidlet isn't around, because it contains shrimp (which she is mildly allergic to) and is quite spicy. It's really, really tasty though! And not too hard to make, either, especially if you already have the masala on hand. Strongly recommended.
Jhinga Balchao
660 Curries by Raghavan Iyer, p.270
Ingredients
- 1 lb large (16-20/lb) shrimp, peeled and deveined, with the tails left on
- 2 tbsp balchao masala
- 4 tbsp oil
- 1 small red onion, halved and thinly sliced
- 8-10 large fresh curry leaves
- 2 tbsp tomato paste
- ½ tsp salt
Directions
- Toss the shrimp with the balchao masala until thoroughly coated. Cover and refrigerate for 30-120 minutes.
- Heat half the oil in a large skillet over medium-high heat.
- Add the shrimp with their marinade and cook until seared pink on one side, about 1 minute.
- Flip the shrimp over and sear the other side, too; remove and buffer.
- Reduce heat to medium and add the remaining oil, onion, and curry leaves.
- Cook slowly, stirring occasionally, until onions have softened and darkened, 10-12 minutes.
- Stir in tomato paste and salt to make a thick sauce.
- Stir in shrimp, cover, and cook until shrimp are orange and cooked through, ~5 minutes.
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