Ingredients
Shrimp - 450 gms shell on deveined frozen shrimp (If buying frozen shrimp,get the shell on variety. It has a better texture when cooked)
To marinate the shrimp
Kashmiri chili powder - 1 tsp
Turmeric powder - 1/8 tsp
Salt - to taste
Onions (sliced) - 100 gms
Tomatoes (cut into thin wedges) - 200 gms
Garlic (finely chopped) - 3 cloves
Vegetable oil - 2 tbsp
Kashmiri chili powder - 1/2 tsp
Turmeric powder - 1/8 tsp
Black pepper powder - 1/4 tsp
Ketchup - 1 tbsp
Water - 1/4 cup
Chopped coriander leaves for garnishing
I use this brand of shrimp from Costco.
Shell the shrimp. I weighed the shrimp after defrosting and shelling. It was 300 gms.
Wash the shrimp and drain well.
Measure out the spices required to marinate the shrimp into a bowl.
Add the well drained shrimp and mix well.
Let stand for half an hour.
Heat a frying pan on high heat and then add 1 tbsp oil. Add the shrimp, you should hear a splutter if the oil is at right heat. Spread shrimp out so that they are in a single layer.
Fry on high heat for one minute. Turn them over quickly, taking care again to spread them out in a single layer. Start a timer for one minute when you begin turning the shrimp over.
When the timer goes off, remove shrimp from the pan and set aside.
Slice onions and finely chop the garlic.
In the same pan that was used to fry the shrimp, heat 1 tbsp oil. Add onions and garlic.
Saute garlic on the side for 1 minute. Stir it into the onions. Saute for 5 minutes till the onions are starting to brown. Add the tomatoes.
Add 1/2 tsp chili powder,1/4 tsp of turmeric powder and a little more salt.
Saute for 5 minutes. Mush the tomatoes with a wooden spoon.
If you plan to serve immediately, go through the next steps now. If not, cover the onion tomato mixture, set aside and follow the final steps, prior to serving. Remember to bring the pan to high heat before adding the shrimp.
Add the shrimp, 1/4 tsp black pepper powder, 1 tbsp tomato ketchup, to the onion tomato mixture. If you find it very dry, and 1/4 cup of water to get a thick curry base.
Make sure the heat is on high and mix well. Stirring constantly, saute for a few minutes till well mixed.
Transfer to a bowl.
Garnish with chopped coriander leaves and serve.
There has been debate about whether this qualifies as porichathu. My friends feel that porichathu has no base to it and is shrimp fried with some spices. It might be a varattiyathu. I must figure out the finer nuances of porichathu and varattiyathu in Malabar cuisine. Until then, it is chemmeen porichathu, my cheemeen porichathu.
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