MANGALORE FRIED SHRIMP
_Jhinga Mangaloree_ This dish is from the southern Indian coastal state of Karnataka, where seafood is an important part of the diet. The shrimp has extraordinary flavor. I sometimes vary the recipe by adding 1 1/2 tablespoons unsweetened shredded coconut along with the mustard seeds, or 2 to 6 chopped small fresh green chiles with the scallion. Serve with green chutney or lemon wedges, lemon rice, and a raita.
Provided by Suvir Saran
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Rinse the shrimp and pat them dry on paper towels. Put them in a bowl and sprinkle with the cayenne, turmeric, mustard powder, and lemon juice. Stir gently to coat the shrimp evenly with the spices. Cover and refrigerate for 30 minutes.
- When the shrimp have marinated, combine the oil, cumin or mustard seeds, and curry leaves, if using, in a large wok, frying pan, or kadai over medium-high heat. Cover, if using mustard seeds (the seeds splatter and pop), and cook until the cumin darkens and/or you hear the mustard seeds crackle, 1 to 2 minutes.
- Add the shrimp and cook, stirring, 30 seconds, stirring often.
- Add the chopped scallion and cook, stirring, until the shrimp turn pink all over, about 1 minute. Sprinkle with salt and serve hot.
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