Shrimp Roast

• Soak wet kokum for 30-40 minutes
• Marinate shrimp for at least 30 minutes

Nutrition values are AI-estimated based on ingredients.

• 1 lb shrimp, 31-40 count, deveined, tails on
• 8-10 large garlic pods
• 1-inch piece ginger, unpeeled
• 2 teaspoons whole black peppercorns
• 2 teaspoons red chilli powder
• 1 teaspoon turmeric powder
• 1 tablespoon coriander powder
• Salt to taste
• 2 sprigs fresh curry leaves
• 2-3 pieces wet kokum, roughly chopped
• ½ cup hot water (for soaking kokum)
• 1.5 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1 large red onion, finely chopped
• A few coconut slivers
• 2 green chilies, slit

1. 1Roughly crush garlic pods, ginger, and black peppercorns in a mortar and pestle to create a coarse mixture.
2. 2Add the coarse ginger-garlic-pepper mixture to the cleaned shrimp in a bowl.
3. 3Add red chilli powder, turmeric powder, coriander powder, salt, and torn fresh curry leaves to the shrimp.
4. 4Add the roughly chopped, soaked kokum pieces (reserving the soaking water) to the shrimp.
5. 5Mix all ingredients thoroughly to coat the shrimp, then cover the bowl and refrigerate for at least 30 minutes to marinate.
6. 6Heat coconut oil in a pan over medium heat until melted and warm.
7. 7Add mustard seeds to the hot oil and allow them to crackle.
8. 8Add the second sprig of torn curry leaves, finely chopped large red onion, a small amount of salt, a few coconut slivers, and two slit green chilies; sauté until the onions turn beautifully golden brown.
9. 9Add the marinated shrimp to the pan and cook gently, stirring carefully, until they turn pink.
10. 10Strain the reserved kokum soaking water to remove any grit, then pour it into the pan.
11. 11Continue cooking until the water evaporates and the shrimp are well-coated with the rich masala, then switch off the stove.
12. 12Garnish the shrimp roast with a few fresh curry leaves and a few drops of coconut oil, allowing it to melt into the dish, before serving.

These instructions are our analysis of the original video. Watch on YouTube →