Description
Jhinga Mangaloree
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon mustard powder
- 2 teaspoons fresh lemon juice
- 4 teaspoons canola oil
- 1/2 teaspoon cumin seeds or black mustard seeds
- 6 fresh or 10 frozen curry leaves, torn into pieces (optional)
- 3 tablespoons finely chopped scallion
- Salt to taste
Directions
- Rinse the shrimp and pat them dry on paper towels. Put them in a bowl and sprinkle with the cayenne, turmeric, mustard powder, and lemon juice. Stir gently to coat the shrimp evenly with the spices. Cover and refrigerate for 30 minutes.
- When the shrimp have marinated, combine the oil, cumin or mustard seeds, and curry leaves, if using, in a large wok, frying pan, or kadai over medium-high heat. Cover, if using mustard seeds (the seeds splatter and pop), and cook until the cumin darkens and/or you hear the mustard seeds crackle, 1 to 2 minutes.
- Add the shrimp and cook, stirring, 30 seconds, stirring often.
- Add the chopped scallion and cook, stirring, until the shrimp turn pink all over, about 1 minute. Sprinkle with salt and serve hot.
