Exotic Iggaru 

Iggaru roya is south Indian shrimp curry. Spicy and flavored it is perfectly combined with boiled long-grain basmati rice or wheat tortillas.

List of required products:

  • 24-36 large raw shrimps;
  • 2 large tomatoes;
  • 2 small onions;
  • 3 cm of fresh ginger root;
  • 8 cloves of garlic;
  • 1-4 red chili peppers;
  • 1 small bunch of cilantro;
  • half a small coconut;
  • 100 ml of vegetable oil;
  • 1 tsp. seed of zira;
  • 5 tsp. fenugreek seeds;
  • 1 tsp. a mixture of black and sweet peppercorns;
  • pinch of sugar;
  • salt;
  • long grain rice for serving.

Begin to cook

  1. Clear the shrimps from the shells, leaving the tails if desired.Cut the back in the center, remove the dark intestinal vein. Dry the shrimps with paper towels.
  2. Peel the onions, garlic and ginger.Cut the onions into small cubes. Grate ginger and garlic. In chili, remove the seeds and septa, cut the pulp into thin half-rings. Cut tomatoes into small cubes.
  3. Coconut is released from brown peel. It can be done with a knife for cleaning vegetables. Grate the nut pulp on a large grater.Dry the coconut chips in a dry frying pan until it becomes golden brown.
  4. Heat a third of the oil in a saucepan, fry the seeds of zira, fenugreek and bell pepper for 30 seconds. Add a little salt, grind in a mortar until uniform condition.
  5. In a large frying pan heat the remaining oil, fry the onions until they become transparent. For 3 minutes usually. Add chili, grated ginger and garlic, cook for 2 minutes. Add the tomatoes, sugar, salt and spices from the mortar, cook for 3 minutes more.
  6. Put the shrimps in the pan and fry, stirring until they are ready, about 3 minutes. Put the shrimps in sauce over the plates, sprinkle with coconut shavings and coriander leaves. Serve immediately, with rice.

Exotic Iggaru 

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Exotic Iggaru