This recipe makes a real spicy shrimp pollichathu with a distinct feel of green chillies...Ingredients:
for marinating shrimp----
Cleaned shrimps-30
turmeric powder-1/4 tsp
Chilly powder-1 tsp
All purpose flour-1 tsp
Salt
for the gravy----
Small onions-1/2 cup or Big onion-1, thinly sliced
Green chillies-8
Ginger and garlic-2 tsp, chopped
Tomato-1, chopped
Coriander powder-1/2 tsp
Pepper powder-1/2 tsp
Cumin powder (ജീരകം പൊടിച്ചത് )-1/4 tsp
Curry leaves- 2 sprig
Thick coconut milk- 2tsp
Salt
Oil
Plantain leaf/ Aluminum foil
Marinate shrimps with the ingredients listed. Shallow fry both sides in oil and keep aside. Heat oil in a pan and saute onions,green chillies, ginger and garlic. Add coriander, cumin and pepper powders, saute for 5 min and add tomatoes. Saute until oil starts to appear and pour thick coconut milk dissolved in 1/4 cup of water. Boil off the excess water and stir until the gravy is thick. Transfer half of the gravy into a plantain leaf/ aluminum foil, spread the fried shrimp over that finally spread the rest of the gravy and top with curry leaves. Fold the four sides of the leaf/foil to make a parcel. Preheat the oven to 300F and bake both sides of the parcel for 10-15 min. Transfer into a plate and serve hot with rice or chapathi.
Tips: Reduce the number of green chillies to adjust spiciness.
