Cumin Shrimp Stirfry

Cumin Shrimp Stirfry

The first time I heard of Nepali curry is from my dear friend in Singapore, Kak Lin. Thanks Kak Lin! However, I am not able to cook Kak Lin's version on this occasion. Instead, I decided to give a shot at a drier version of the spicy Nepali stirfry. Your recipe will come soon Kak Lin!

The dish today is inspired by a Nepali dish called Shrimp Bhutuwa. It is very aromatic, and beautifully golden in color from the mix of spices. Instead of the traditional peas, I used potatoes and carrots, which turned out really well. It is the perfect dish if you are looking for something spicy, yet do not wish to cook a heavy curry. 

This dish is different from the typical South East Asian curry in a few ways: it does not use coconut milk, it has very little gravy, and there is no use of the curry powder. Instead, it uses a combination of cumin, tumeric and garam masala for seasoning. If you are looking for something spicy to cook and wish for an alternative to the traditional curry, this dish is for you. Give it a shot! Ros

Level: Intermediate

Time to Cook: 30mins for stirfry and 4 hours for marinade

Servings: 4

Ingredients:

- 1lb shrimp

- 1 cup potatoes diced finely

- 1 cup carrots diced finely

- 3 dried red chillies (cut thinly)

- 1 tsp tumeric

- 3 garlic cloves

- 1 inch ginger

- 0.5 tbsp ground black pepper

- Salt to taste

- 0.5 tsp garam masala

- 1 tbsp cilantro chopped finely

- 1 bay leaf

- Salt and sugar to taste

For marinade

- 2 tbsp olive oil

- 1 tbsp cumin powder

- 0.5 tbsp lemon juice

- 2 tbsp soy sauce

- 2 tbsp yoghurt

- 0.5 tbsp ground black pepper

Instructions

1. In a large bowl, marinate the shrimp. Toss well to coat evenly. Set aside for 4 hours.

2. When the shrimps are marinated, heat wok, add 2 tbsp of olive oil.

3. Transfer the marinated shrimps to the wok, stir well until shrimps are almost cooked. Set aside.

4. Heat the same wok, add 2 tbsp olive oil.

5. Add cut dried chillies. bay leaf and tumeric in the wok. Fry for 1min.

6. Add garlic, ginger and pepper. Stirfry for 2 mins.

7. Add the finely diced potatoes and carrots into the work

8. Add just enough water to cook the potatoes and carrots. 

9. Continue to cook in medium heat until contents cook completely. 

10. Put the shrimps back into the wok.

11. Add the remaining pepper and chopped cilantro.

12. Sprinkle garam masala over the dish.

13. Season with salt and sugar to taste.

14. Serve with freshly cooked steamed rice.