Ingredients

• 1 lb. shrimp, peeled and deveined
• 1 cup red bell pepper, cut in 1-in. strips
• 1 cup green peas
• 1 cup green onions, cut in 1 in. length
• 3 dried red chilies
• 1/2 teaspoon fenugreek seeds
• 1 teaspoon turmeric
• 3 garlic cloves, minced
• 1 in. ginger, minced
• 5 fresh red chilies, julienned
• 4 tablespoons clarified butter for stir-frying
• 1/2 teaspoon ground black pepper
• Salt to taste
• 1/2 teaspoon Garam Masala
• 1 tablespoon chopped cilantro
• Marination:
  • 2 tablespoons musturd oil for marination
  • 1 tablespoon cumin powder
  • 1 tablespoon corinder powder
  • 1 tablespoon lemon juice
  • 2 tablespoons soy sauce
  • 1 tablespoon yogurt
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon timur (szchwan pepper)
  • Salt to taste

Instructions

In a large bowl combine shrimps, lemon juice, soy sauce, yogurt, two tablespoons of musturd oil, coriander, cumin, timur, salt and cracked pepper. Toss well to coat thoroughly. Let marinate for two to four hours.

In a non-stick pan heat four tablespoons of clarified butter. Splitter fenugreek till it turns dark. Add dried red chilies, bay leaf, and turmeric; fry for 15 sec. Transfer the marinated shrimps to the pan, stir well to brown on high heat, about a minute or two. Add garlic, ginger, and red chilies; reduce the heat to medium. Stir-fry the shrimp on medium heat until cooked tender, about five minutes. Apply water to moisten, if it starts to burn. Do not overcook the shrimps, or else it will become rubbery. Add green peas, red bell pepper, green onions, stir for two minutes or until vegetables are cooked with crunchy taste.

Sprinkle Garam Masala over the shrimp just before turning off the heat. Adjust seasoning with salt and pepper. Drain excess oil, if necessary. Serve with rice, or roti (whole wheat flat bread).

Submitted by: Tulsi Regmi