Ingredients

• 1.5 lbs. Medium-size shrimps, peeled and deveined
• Bamboo skewers (pre-soaked in cold water for at least 30 minutes)
• 3 dry whole red peppers
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, finely grated
• 2 red chilies, julienned
• 1 cup onions, finely chopped
• 1 cup tomatoes, chopped
• 2 cups red bell pepper, cut in 1-in strips
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric
• 1/2 cup green onion, cut in 1-in length
• Salt to taste
• 2 tablespoons musturd oil
• 1 cup shrimp broth
• 1 cup yogurt
• Marinade:
  • 1 cup yogurt
  • 3 tablespoons lemon juice
  • 1/2 cup onions, roughly chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon pepper corn
  • 1 teaspoon timur (szechwan pepper)
  • 2 fresh red chilies
  • 2 tablespoons musturd oil
  • Salt

Instructions

In a blender, combine all the marinating ingredients to form smooth paste. Pour the marinating paste over the shrimp in a large bowl. Mix well, cover, and let marinate for at least four hours. Thread shrimps into the skewers. Grill the skewered shrimp on a charcoal grill, occasionally turning until cooked through, about five minutes.

In a sauce pan, heat two tablespoons of musturd oil. Fry dry whole red peppers till dark. Add turmeric and stir for 15 sec. Add onions, saute on medium heat till brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture. Fry for 30 sec, and add tomatoes, shrimp broth, and yogurt. Lower the heat and let the tomato-onion mixture simmer for 10 minutes till it thickens. Transfer the grilled shrimps and red bell pepper strips to the sauce; stir well. Cook for another five minutes to evaporate excess liquid so that the shrimps are coated with the sauce. Adjust seasoning with salt and pepper. Garnish with green onions. Serve with rice, or roti.

Submitted by: Tulsi Regmi