RCI-SF.002.0013.001

Shrimp Hooman

Name: Shrimp Hooman
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (240ml) grated coconut (preferably fresh (if using frozen grated coconut, defrost it before use)); 2 unit red chile peppers (dried); 1/2 tsp turmeric powder; 2 unit pepper corns; 1 unit A piece of tamarind (the size of a small marble); 1/2 unit onion chopped fine; 1 unit drumstick (frozen works fine 8-10pieces); 10-15 unit shrimp cleaned and de-veined; 1 unit Asafoetida - just a pinch.

Shrimp Hooman from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

(240ml) grated coconut
preferably fresh (if using frozen grated coconut, defrost it before use)
1 cup
red chile peppers (dried)
2 unit
turmeric powder
1/2 tsp
pepper corns
2 unit
A piece of tamarind (the size of a small marble)
1 unit
onion chopped fine
1/2 unit
drumstick (frozen works fine 8-10pieces)
1 unit
shrimp cleaned and de-veined
10-15 unit
Asafoetida - just a pinch.
1 unit

Method

Put the shrimp, onion, drumsticks and asafoetida in a sauce pan. Add a little water and cook until the shrimp and drumsticks are done. If using white fish instead of shrimp, then omit the shrimp at this stage

Grind the grated coconut, chillies, turmeric, pepper and tamarind to a fine paste. If needed, add a tiny amount of water to form a thick fine paste. Avoid watering down the paste as far as possible.

Add to the shrimp mix and bring to a boil. If using white fish, add at this point.

Add salt to taste.

Serve with hot white rice

Shrimp Hooman

Ingredients

Method

What Makes This Variant Distinct