What you need: serves 4
2 lb raw, cleaned and deveined large shrimp
1 tsp jeera/cumin seeds
1 cup onions, julienne
2 green chilies finely choppedFor the curry:
1 tsp ginger garlic paste
1/2 cup fresh cilantro leaves
1/4 tsp turmeric powder
1 tsp white pepper powder
6 to 8 green hot chilies, more or less as your taste buds can take
4 tsp lime juice
Salt to taste
2 Tbsp olive oil
In a blender, make a fine paste of the curry ingredients. Set aside. Add just a Tbsp lime juice and a dash of salt on the shrimp and massage it well. Let it sit for about 15 to 20 minutes.
In a wok, add oil. When it begins to shimmer, add the cumin seeds and chilies. Once the cumin splattering subsides, add the onion julienne and saute for a minute. Once it is browned, add the shrimp and cook until they turn light pink.