Ingredients (for two servings):
The pulp of one preserved lemon
½ cup of methi leaves (dried fenugreek leaves-not the seeds)
1 teaspoon of black mustard seeds
3 tablespoons of peanut oil
1 inch piece of fresh ginger peeled and grated
Small onion finely chopped
¼ teaspoon of cayenne pepper
1 teaspoon of ground coriander
1 teaspoon of ground turmeric
½ a can of chopped tomatoes (further whizzed a bit in a blender)
¾ cup of chicken or fish stock
½ cup of coconut milk (make sure this is not the ‘lite’ sort and give the tin a
good shake to blend the separated contents together).
About 14 medium size prawns peeled completely
1 tablespoon of unsalted butter
Salt
Some coriander leaves (cilantro)
Methi Shrimp
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The beautiful warm color and unctuous spices of the Indian
sub-continent create a memorable dish with our shrimps.
The secret here is layering the flavors. The preserved lemon
and methi in particular make this happen. Don’t substitute
these.
This method is originally based on a Dhruv Baker recipe.
