Friday, September 19, 2014

Yeti Masala ( Shrimp Fry)

Yeti Masala ( Shrimp Fry), Prawn fry

Mangalore is an port city of Karanataka state of India, which lies in between Arabian sea and Western Ghat mountain ranges. There are four main languages Tulu, Kanada, Konkani and Beary basse. Tulu is the mother tongue of  the majority people and Konkani is the main language of Mangalorean Catholics.

Mangalore lies on the backwater of Netravati river and Gurupura river. Netravati river originates from Bangrabalige Valley and is the main source of water for Mangalore. Gurupura originates in the Western Ghats and flows into Arabian sea at Mangalore.

Mangalore is named after the goddess "Mangaladevi". Main festivals celebrated in Mangalore are Diwali, Dasara, Christmas, Eid, Ganesh Chaturthi and Easter. Tiger dance known as "Pilivesha" and bear dance known as "Karadi Vesha"  are performed on Dasara. Over night dance performance "Yakshagana" is held in Mangalore.

Coming to the food, Mangalorean recipes will be spicy and Curry leaves, coconut, garlic, ginger, and chillies are main ingredients in Mangalorean cuisine.

Today's recipe is Yeti Masala Made with shrimp. After tasting the Chicken Ghee Roast, I want to try different Mangalorean recipes.We can use either prawn or  shrimp to make this recipe. It is very easy to prepare and we are not going to use any garam masala but it taste very good. Don't skip chopped ginger as it add extra flavor to the dish. It goes very well with rice.

Yeti Masala ( Shrimp Fry), Prawn fry

Serves : 2  to 3 
  • Shrimp or Prawn - 500 gms
  • Onions - 2, finely chopped
  • Green chillies - 2, Slit lenthwise
  • Chopped Ginger - 1 tsp
  • Mustard seeds / Avalu - 1/2 tsp
  • Cumin seeds / Jeera - 1/2 tsp
  • Coriander-cumin powder - 1/2 tsp
  • Red chilli powder - 1/2
  • Tamarind paste - 1.5 tsp
  • Coconut oil / vegetable oil - 2 tsp
  • Curry leaves - 1 spring
  • Turmeric powder - 1/4 tsp 
  • Salt to taste
  • Peel the skin off shrimp. If you like leave tails on. Clean them and keep aside.
  • Heat oil in a pan, add mustard seeds and cumin seeds. When they start spluttering add onions, curry leaves, chopped ginger, chillies and turmeric powder and let onion turn transparent.
  • Now add ginger-garlic paste and fry until there is no raw smell.
  • Add tamarind paste, red chilli powder, coriander-cumin powder and cook 3 minutes.
  • Add shrimp, mix well and cook on medium heat with lid on until shrimp was cooked. Shrimp will oozes water which will be sufficient to cook.
  • Remove lid and if there is any water cook until water evaporates.

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