Hands down, the best shrimp dish ever…
Wishing everyone a happy ramadan. In Canada, ramadan has started on last Friday. Since it’s Summer the Sun sets at 9 pm, so we are having a long fasting day. One way its’ good as after I get back from work, I get a lot of time to cook and don’t have to rush. Ramadan is not just about gobbling up at night, it’s more about being spiritual and getting closer to Almighty. Also, if fasting is taken seriously and if right kind of healthy food is taken after breaking the fast, it helps a lot in improving our overall health. For me, after I break the fast, it’s very hard to have any solid food. I prefer more semi solid or liquid food like porridge, oatmeal etc.
After being sick for two days (my stupid sinus got crazy again), I felt much better today. I wasn’t that active in the kitchen for the past few days. This morning I felt so sick of being sick, and just wanted to be out of my house. So I took my car and just drove around aimlessly for sometime. After that went for a mega shopping, bought a lot of things, came home and stacked up the refrigerator. It’s been a while since I had shrimp, so bought some fresh shrimp from the Asian superstore. My only intention was to make a terrific shrimp dish for dinner. Well, I couldn’t come up with anything new or different. It seems my brain is still in foggy mode. So, had to surf the internet for some ideas and landed on Vahchef’s fish moilee recipe. Being a huge fan of vahchef’s recipes, I didn’t have any second thoughts about his fish moilee recipe. I used shrimp instead of fish and just blindly followed the rest of the preparation method with some minor variations. The outcome was terrific, obviously!
I have posted the recipe for making a different version of fish moilee, check that out. This one is more authentic version of fish moilee.
Shrimp Moilee
Recipe courtesy: Vahchef
Ingredients
To marinate shrimp
- Shrimp, deshelled and deveined- 20, large
- Turmeric powder- 1/2 tsp
- Ground black pepper- 1/2 tsp
- Salt- 1/2 tsp
- Lemon juice- 2 tbsp
- Coconut oil- 1 1/2 tbsp
To coarsely grind:
- Cardamom, whole- 3
- Garlic, chopped- 3 large cloves
- Ginger, chopped- 2-inch slice
For cooking
- Coconut oil or vegetable oil- 2tbsp
- Mustard seeds- 2 tsp
- Onion, chopped into large chunks- 1
- Curry leaves- 1 sprig
- Green chili, halved- 3 to 4
- Coriander powder- 2 tsp
- Ground black pepper- 1/4 tsp or based on your spice level
- Coconut milk, thin- 1 cup
- Coconut milk, thick- 1/2 cup
- Tomatoes, chopped large- 2
- Salt- 1 tsp
Instruction
- In a bowl, marinate the shrimp along with above-mentioned ingredients “to marinate shrimp” and keep it aside for 10 minutes.
- Cook the marinated shrimp in a non-stick pan till it’s just done. Don’t over cook it, keep it aside.
- In a blender or using a mortar and pestle, coarsely grind cardamom, ginger, and garlic. Don’t grind to a smooth paste.
- Use the same pan used for cooking shrimp, add 2 tbsp coconut oil, let oil turn hot.
- Add mustard seeds and let it splutter.
- Add the ground ginger/garlic/cardamom mixture to the oil and saute for a couple of minutes.
- Add onions, salt, curry leaves and green chilies, saute till onions turn translucent.
- Add coriander powder, ground pepper, saute for a minute.
- Now, add the cooked shrimp and combine well.
- Add the thin coconut milk, cover the pan and simmer for 5 minutes.
- Add the tomatoes, cook covered for a couple of minutes till tomatoes turn slightly tender. Don’t cook till the tomatoes are mashed up.
- Taste, add more salt or ground pepper if needed.
- Finally, add the thick coconut milk, cook for 3 minutes. If you want a thick gravy cook uncovered for some more time.
- Remove the pan from the heat and keep covered for some time.
- Serve with rice or roti.
Tips:
- Instead of shrimp, king fish or pomfret can be added.
- Shrimp, deshelled and deveined- 20, large
- Turmeric powder- ½ tsp
- Ground black pepper- ½ tsp
- Salt- ½ tsp
- Lemon juice- 2 tbsp
- Coconut oil- 1½ tbsp
- Cardamom, whole- 3
- Garlic, chopped- 3 large cloves
- Ginger, chopped- 2-inch slice
- Coconut oil or vegetable oil- 2 tbsp
- Mustard seeds- 2 tsp
- Onion- 1 large, diced into large chunks
- Curry leaves- 1 sprig
- Green chili, halved- 3 to 4
- Coriander powder- 2 tsp
- Ground black pepper- ¼ tsp or depending on your spice level
- Coconut milk, thin- 1 cup
- Coconut milk, thick- ½ cup
- Tomatoes, chopped- 2, large sized
- Salt- 1 tsp
- In a bowl, marinate the shrimp along with above-mentioned ingredients "to marinate shrimp" and keep it aside for 10 minutes.
- Cook the marinated shrimp in a non-stick pan till it's just done. Don't overcook it, keep aside.
- In a blender or using a mortar and pestle, coarsely grind cardamom, ginger and garlic. Don't grind to a smooth paste.
- Use the same pan used for cooking shrimp, add 2 tbsp coconut oil, let the oil turn hot.
- Add mustard seeds and let it splutter.
- Add the ground ginger/garlic/cardamom mixture to the oil and saute for a couple of minutes.
- Add onions, salt, curry leaves and green chilies, saute till onions turn translucent.
- Add coriander powder, ground pepper, saute for a minute.
- Now, add the cooked shrimp, combine well.
- Add the thin coconut milk, cover the pan and simmer for 5 minutes.
- Add the tomatoes, cook covered for a couple of minutes till tomatoes turn slightly tender. Don't cook till the tomatoes are mashed up.
- Taste and add more salt or ground pepper if needed.
- Finally, add the thick coconut milk, cook for 3 minutes. If you want a thick gravy cook uncovered for some more time.
- Remove the pan from the heat and keep covered for sometime.
- Serve with rice or roti. It's finger-licking delish.
