Shrimp Masala

Ingredients

• 2 lbs shrimps, peeled and deveined (preferably Wild Argentine Red Shrimp)
• 2 green chili peppers, finely diced
• 3 tbsp ginger and garlic, minced
• 1 ½ tomato, chopped fine
• 1-2 tsp red chili powder
• 1 tsp turmeric powder
• 2 tsp cumin/coriander powder
• 2-3 tbs oil
• Chopped cilantro for garnish
• Salt to taste

RECIPE

1. Butterfly and cut the shrimps into 2-4 pieces (if large) and wash thoroughly. 
2. Heat oil. Add in minced ginger and garlic and stir until brown (approx 5-6 minutes). As soon as the mixture turns brown, add in salt, red chili powder, turmeric powder, and cumin/coriander powder. Add chopped tomatoes. Keep stirring until the tomatoes are mashed completely and the oil separates.
3. Add the shrimp, then add the green chili peppers and some cilantro. Remove from the flame in 6-7 minutes. Do not overcook the shrimp, or they will turn hard and chewy.
4. Garnish with cilantro and serve hot with roti.  

NOTES

Optional:

1. If the shrimps are very fresh, do this step first: In a heated pan, add the shrimps (without oil) and stir until they turn pink and the water evaporates. This should happen within 2-3 minutes. Set aside and continue with the remaining steps above.