I'm still in my holiday mood, but snowy winter outside my window making me to go for hot 'n' spicy dish. As shrimps gets cooked in seconds, this dish can also be prepared in minutes. It goes very well with Rice, especially with Sambar. You should definitely give it a try..
Shrimps cooked with warm spices. Serving as spicy appetizer, with cool salads makes the moments more beautiful.
Shrimp Chettinad / Shrimp Sukka
Shrimp - 1 lb
Grated Coconut - 4 tbsp
Coriander/Dhania Seeds - 1 tsp
Cumin - 1 tsp
Garlilc - 2-3 cloves
Pepper corns - 5-6
Oil - 2 tbsp
Clean, deveined, and wash them well.
Prep the ingredients for grinding..
Grind them in mixer / blender coarsely..
In a pan add fennel seeds followed by cleaned shrimp.
Then add salt, and chili powder..cook them for about 4 min in medium flame, by stirring them occasionally..
Then add the ground powder, and fry for another 5 min in slow flame, till shrimp become soft and crispy..
Serve them with steamed rice or as appetizers..
1. If you are picking up Shrimps from the shelves of the store, opt for RAW shrimps rather COOKED, as the raw shrimps are more flavorful.
2. While adding salt to shrimp add lesser quantity than usual, as shrimps already tastes little but saltier.
3. Never overcook Shrimps. As it will be harder and also it losses it taste, when it is over cooked.
4. Always devein the shrimps to avoid indigestion and food adulteration.