shrimp roast now this is a dish that's from the state of Kerala and it can be

had either with appams , roti, rice or dosa or

even other you know they can appetizer it's a dryish dish but it's so amazing

awesome so to start with we have shrimp right here and this particular shrimp

that we bought we got it frozen and then we left it kind of on the counter to

defrost for about half an hour or 30 40 minutes just so that it is easy to work

with and the size that we got is 3140 so they're not the super jumbo jumbo shrimp

and they're not tiny little ones but it's a decent sized shrimp also they're

devein and the tails are still on so the first thing you're going to do is even

marinate the shrimp a little bit so it has a little more flavor so we've got

about eight these are large size garlic pods so we've got about eight of them

but you know depending on what the size is you know some

seven to ten is perfect and we'd actually be a garlicky to it so we just

went to peel these and we are going to cut about an inch of the ginger and I'm

just going to make little pieces so that it's easier to crush in the mortar pestle

so we didn't peel our ginger today because it's a really nice tender ginger without any fibers in it

To the ginger and garlic we also have 2 teaspoons of whole black peppercorns this is to taste this has a nice kick to it so you're not into getting kicked, then scale it down

and all we're going to do is crunch it down and it's going to

be like a roughly crushed mixture

so we've coarsely ground the ginger garlic and the black pepper look at it you want

the chunks you don't want to make it pasty because you want to be able to bite into those pieces

and we're going to add it to the shrimp

to this we're going to add some spices as well you're gonna add red chili powder to taste

about two teaspoons because you want a little spicy and turmeric or haldi about

1 teaspoon now turmeric is an

internal healer so a little bit extra is good for you and it give a really nice

color and one tablespoon of coriander powder and salt to taste

now shrimp has its own natural salts so you should always go a little on the

lower side you can always add an adjustment later and also have here some

fresh kadi patta (curry leaves) this is about 1 sprig I just pulled on you

here is kind of just roughly break them and it releases really nice aroma and flavor

there's still big pieces so what the other thing we've done is we actually

took kokum now kokum is a souring agent this is what it

looks like I'll show you so this one looks like

this is wet kokum over here and I just roughly chopped it added to about

half a cup of hot water and it's been soaking for about a good 30 40 minutes

it's nice and soft those are they soft but now its even more soft right and so

what we're gonna do now is just take the kokum from the water kind of drain out

the water now if you can't lay your hands on kokum you can

definitely add in tamarind as a substitute and once you pull out all of

the kokum the water that's remaining do not throw it away because we're going to

use it for later operation so hold on to that and you're gonna mix this so once

it's completely mixed and everything is nicely coated all the spices are

everywhere we're gonna kind of cover it and leave it in the fridge for about

thirty minutes and it's gonna marinate and all those flavors are really good so

we have one and a half tablespoons of coconut oil now coconut oil is preferred

because it's a dish from Kerala and we're going to turn on the flame

on medium heat and allow it to melt and get warmed up so once the oil is hot

we're gonna add 1 teaspoon of mustard seeds and allow them to crackle

and once they're popping we're going to add one sprig of curry leaves I've just broken it up

and one large onion chopped fine I'm going to add very little salt just so the onions get cooked well and quickly

and along with the onions we have a little bit of coconut shavings or coconut slivers

that adds a nice crunch and to flavor to the dish

and two green chilies, I just slit them and cook until the onions turn golden brown.

The onions are looking beautifully golden brown and its the perfect time to add in our marinated shrimp

give that a good mix

Any time you're cooking with shrimp you have to be very gentle

So do not over crowd your pan first of all and do not over cook and stir

Shrimp also tends to cook very quickly

so as soon as they all start looking pink instead of gray you kind of know they're cooked

Ok the shrimps look done. They are all pink.

Or almost there.

But at this point

Because as you notice the pan is sticking

at the bottom

there is some masala, the garlic ginger and all

is sticking at the bottom

that's the reason we saved the kokum water

and what we did is we just sieved it a little bit so there's no grit

and we're going to add this and deglase the pan

And it'll give a very nice it'll bring the shrimp together

and it'll give a little coating and it'll deglase the pan and look at this

It'll be really nice

It's not a curry dish

And look at that, the pan is completely deglased

and all that masala is on the shrimp now so the water also evaporates and once it

gets this point we're going to switch off the stove and just remember that shrimp will continue to cook even after the stove is off

and it's ready to serve

so our shrimp roast is ready looking beautiful and all we're going to do is

we have a couple of extra kadi patta for effect so pretty

yeah and we're just going to put just a few drops of coconut oil and

just allowed to melt on it and it just like seals the deal

you can just smell that it's really really good and I already see the

coconut oil like melting into the dish

beautiful

spicy it is spicy but we intended it that way

but what I love is you an actually taste the ginger and garlic chunks because we

didn't grind it really well right we kept it chunky yes so anytime you bite into

the shrimp you can taste the ginger you can taste the garlic the black pepper

absolutely stunning so like you said you can use it as an appetizer or with any

of your dishes with the chapati or rice or whatever definitely a keeper so if

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again on another episode of ShowMeTheCurry.com Adding a pinch of spice to your life!