A lot of dishes from Pondicherry being made at home now.
Maybe it’s because I miss the people there..
Maybe it’s because I miss the people who made it ..
I don’t know ..
But I know that this is my grandmother’s favorite dish and she never missed an opportunity to tell people about this dish. Though I could not taste the dish loved to see my son enjoy it and I know for sure that my grandmother would have enjoyed it too..
Shrimp (large, cleaned and deveined) – 10-15 nos
Onions (1 diced and 1 for grinding) – 2 nos
Tomato – 1 no
Garlic – 1 whole garlic (10-12 pods)
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Cloves – 2-3 nos
Red chilli powder – 1 tsp
Turmeric powder – ½ tsp
Curry leaves – 1 sprig
Tamarind pulp – 1 tbsp
Jaggery (powdered) – 1 tsp
Salt to taste
Clean and de-vein the shrimp. Keep aside.
Soak the mustard seeds and cumin seeds for at least half an hour in water.
Grind one onion, tomato, garlic pods, red chilli powder, turmeric powder, tamarind pulp and the soaked mustard seeds and cumin seeds in a grinder. Keep aside.
Heat a tablespoon of oil in pan and add the cloves. Wait for them to sputter.
Add the sliced onions and sauté.
When the onions turn slightly brown in color, add the ground masala paste.
Fry the masala paste in the oil, till the edges start leaving oil. This should take approximately 10-15 minutes. Keep it covered and open just for stirring.
Once the masala paste starts oozing oil from the edges season with salt and mix well.
Now, add the cleaned shrimp. Cover and cook till the shrimp are done.
Add the curry leaves, mix well and add the powdered jaggery.
Mix well and remove from heat.
Serve hot with plain white rice.