Equipment
- Non-sticky pan
- Bowl
Ingredients
- 1¼ cup chopped tomato (2 medium-sized )
- 1 tbsp chopped cilantro
- 2 green chili (Adjust as per your preference)
Vegetables
- ⅓ cup chopped onion
- 1 tsp minced garlic
- ½ tsp minced ginger
Shrimp
- ⅓ cup dried shrimp
Spices
- ½ tsp Ground cumin
- ½ tsp Ground coriander
- ½ tsp ground turmeric
- ½ tsp kashmiri red chili powder
- ¼ tsp cumin seeds
Water
- 1 cup water
Oil
- 1 tbsp olive oil
Seasoning
- salt (as per taste)
Instructions
- Dry roast dried shrimp for 3-4 mins on medium-high heat. Set aside when done.⅓ cup dried shrimp
- Heat oil in a pan and add cumin seeds and green chili. Sizzle for a few seconds.¼ tsp cumin seeds, 1 tbsp olive oil, 2 green chili (Adjust as per your preference)
- Add onions and sauté until softened.⅓ cup chopped onion
- Then, add ginger and garlic and sauté for 1 min.1 tsp minced garlic, ½ tsp minced ginger
- Mix well with spices - turmeric, cumin, coriander, and red chili powder. Add chopped tomatoes to the pan.1¼ cup chopped tomato (2 medium-sized ), ½ tsp Ground cumin, ½ tsp Ground coriander, ½ tsp ground turmeric, ½ tsp kashmiri red chili powder
- Add water and cook with a lid until soft and mushy.1 cup water
- Let the mixture cool for 5 minutes, then blend with cilantro, roasted shrimp, and salt.1 tbsp chopped cilantro, salt (as per taste)
- Serve with your favorite main dish.
Notes
#. Be careful not to overcook the shrimp while roasting, as they can quickly become burnt and lose flavor.
The nutrition information provided is an estimate and may not be exact.
Nutrition
Calories: 45kcal | Carbohydrates: 2g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 90mg | Sodium: 312mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg
Subscribe and stay updated! SpoonBun
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!