"The Bengali housewife would fry the shrimp heads separately for the more adventurous members off the family; you eat the shell and everything" Udit Sarkhel

• 8 colossal shrimp, heads and shells removed
• 1/2 teaspoon salt, plus extra as needed
• 3 teaspoons turmeric
• 1 small red onion, peeled and roughly chopped
• 2-inch piece fresh ginger, peeled and chopped
• 2 teaspoons red chili powder
• 2 teaspoons ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon sugar
• Juice of o1 lemon
• All-purpose flour
• Vegetable oil

Method

Wash and devein the shrimp and slit them open (or butterfly) along the back curve (do not split completely).  Beat the shrimp gently open with the blunt edge of a knife; this prevents them from curling up during frying.  Rub with 1/2 teaspoon salt and 1 teaspoon turmeric and then set aside.

Grind the red onion and ginger to a fine paste in the blender and add the red chili powder, ground cumin, the remaining turmeric, the garam masala, sugar, and a pinch of salt with the lemon juice.  Rub the shrimp with this paste, then sprinkle with all-purpose flour.

Heat some vegetable oil in a shallow pan and pan-fry the shrimp on both sides until golden, about 5 - 6 minutes.  Drain well, and serve with a wedge of lemon. (Bengalis might also use khashundi -a seasoned mustard sauce.)

Serves: 4

Reprinted with permission from © The Calcutta Kitchen by Simon Parkes and Udit Sarkhel, published by Interlink Books click for book review

 

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