“This curry so easy
Is a meal on its own,
But with a slight twist
Becomes a street food known.
Seafood lovers
Now need not sob,
They now have their chaat
With fish on top.
Spicy & quick
Eat it in a bite,
And store the leftovers
For that binge at midnight.
But lock your doors
For neighbors may get close
And steal it all
From under your nose!”
Ingredients
½ pound cleaned shrimps
2 large plum tomatoes, diced
½ onion, sliced lengthwise
1 clove of garlic, minced
1 tablespoon unsalted butter (or olive oil if you want a lighter version!)
½ teaspoon chili powder
1 teaspoon coriander powder
½ teaspoon turmeric powder
½ teaspoon cumin powder
½ teaspoon garam masala
½ teaspoon dry mango powder
Salt & pepper to taste
8-10 papdi (indian crackers), pani puri (puffed indian crackers) or regular crackers
Heat the butter in a non-stick pan. Add the garlic and onions and cook till onions turn translucent. Stir in the tomatoes, along with all the dry spices. Cover and cook on medium flame for 6-7 minutes, till the tomatoes are tender and thoroughly cooked. Add the shrimps, along with ¼ cup water and cook for another 5-6 minutes till the shrimps are cooked. Turn flame to high and sauté till any excess liquid has been absorbed. Remove from heat.
Serve a piece of prawn on top of a papdi/cracker. Sprinkle with fried onions & freshly chopped coriander for a crunch! Simple & divine!
