At the risk of turning this in to a cooking blog, I have decided to enter yet another post regarding, dare I say it, cooking! Yes I know I know, I need to blog about something even relatively intellectual soon to ensure that doesn't happen. The truth is that I have officially started cooking and well, it does make the whole ordeal more entertaining when I feel I can always blog about it later. So here goes...
I love seafood so decided it would be a good idea to have some 'marine cuisine' today. I decided to make a relatively simple Pakistani dish of Lemon Shrimp Curry , and since shrimps cook oh soo very quickly, this is an ideal recipe to try when you need to conjure up something delish with little time at hand.
To start cooking, you need the following ingredients: Cooking shrimp, which have already been de-veined, an onion, ginger, garlic, some green chili, a lemon and tomato paste.
Chop the onions in to small pieces. Take a wok/karahi and add about half a cup of cooking oil. Add also some whole cumin seeds to the wok. When the oil is warm, take the chopped onions and fry them. Once the onions start to turn golden brown, add half a teaspoon of ginger garlic paste, the chopped garlic and chopped green chilis, all the while constantly stirring the contents of the wok. Now add salt and red chili powder according to taste, half a teaspoon of turmeric powder, half a teaspoon of coriander powder, and a teaspoon of garam masala.
Add the tomato paste. This will give a vibrant red color to our curry.
Add around half a cup of water to the wok, to make a nice gravy paste. When the water comes to boil, add the shrimp. Squeeze half a lemon into the wok to give it that lovely citrus and tangy flavor. Stir thoroughly to ensure proper mixing of all the flavors.
Place the lid of the wok over it to cover it and let it simmer for a few minutes. After around ten minutes, when the shrimp turn opaque, our lemon shrimp curry would be ready to eat.
Take the ginger and cut it in to thin slices. Use it as garnish and enjoy your Lemon Shrimp Curry hot with rice.
I love seafood so decided it would be a good idea to have some 'marine cuisine' today. I decided to make a relatively simple Pakistani dish of Lemon Shrimp Curry , and since shrimps cook oh soo very quickly, this is an ideal recipe to try when you need to conjure up something delish with little time at hand.
To start cooking, you need the following ingredients: Cooking shrimp, which have already been de-veined, an onion, ginger, garlic, some green chili, a lemon and tomato paste.
Chop the onions in to small pieces. Take a wok/karahi and add about half a cup of cooking oil. Add also some whole cumin seeds to the wok. When the oil is warm, take the chopped onions and fry them. Once the onions start to turn golden brown, add half a teaspoon of ginger garlic paste, the chopped garlic and chopped green chilis, all the while constantly stirring the contents of the wok. Now add salt and red chili powder according to taste, half a teaspoon of turmeric powder, half a teaspoon of coriander powder, and a teaspoon of garam masala.
Add the tomato paste. This will give a vibrant red color to our curry.
Add around half a cup of water to the wok, to make a nice gravy paste. When the water comes to boil, add the shrimp. Squeeze half a lemon into the wok to give it that lovely citrus and tangy flavor. Stir thoroughly to ensure proper mixing of all the flavors.
Place the lid of the wok over it to cover it and let it simmer for a few minutes. After around ten minutes, when the shrimp turn opaque, our lemon shrimp curry would be ready to eat.
Take the ginger and cut it in to thin slices. Use it as garnish and enjoy your Lemon Shrimp Curry hot with rice.
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