I can't bear the tension. I wish I could go back to binting my nails all over again. (And, yes, that is deliberate misspelling on my part. It's the only way that I can protest against the gross violation of the word pundit or pandit, to which I have more than just a casual attachment. Pranked Palin said pundints and then Cindy McCain also did. Why? How difficult is it to say pundit. But apparently, it is a common error.) Since binting my nails is out as is sleeping - despite the call of the cosy comforters - I did the next best thing and made extra spicy shrimp that my brother-in-law had made for us when we visited them last summer. Mine are even spicier! I might need more than over-the-counter Zantac by tonight.
Recipe from Prashad by J Inder Singh Kalra
- 1 lb medium shrimp, uncooked
- 3 tbsp oil
- 1/2 medium onion, sliced thin
- 7-8 dried red chillies
- 1 tbsp cumin seeds
- 1/2 tsp turmeric powder
- 7-8 cloves
- 1 stick of cinnamon, 1 inch in size
- 3 tbsp vinegar
- 1/3 cup water
- Heat oil in a kadhai.
- Add onions and sweat over medium heat until golden brown.
- While the onions are cooking down, blend red chillies, cumin seeds, turmeric powder, cloves, cinnamon and vinegar into a paste. Add only as much water as needed to help your blender along.
- Add this paste and salt to the onions and cook, stirring frequently, until the oil separates from the masala.
- Add shrimp and stir-fry until the shrimp turn a lovely pink and are cooked just right.
- Serve with your favorite bread or on toothpicks as appetizers.
- This is like a quick pickle.
- I used only 4 dried red chillies of the Byadgi variety as I can't handle more than that.
- Soak the dried red chillies in warm water for at least 10-15 minutes so that it blends well into a paste.
- I used frozen tail-on shrimp because I don't have the patience to buy fresh shrimp.
- I cook them tail-on as I like to crunch through the tail. Discard the tail or buy shrimp that have been cleaned for you.
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