Bunjal Shrimp
Shrimp sauteed and cooked in a thick fragrant Masala, the Shrimp is cooked in a flavorful curry paste with no additional liquid added. Bunjal, is a method of cooking where the meat or protein is sauted and fried down, evaporating most of the liquid
Ingredients
- 2 lbs Shrimp, peeled and deveined
- 1 white onion, diced
- 3-5 cloves of garlic, grated or finely diced
- 3-5 stalks of culantro
- 1- 3 wriwri pepper or scotch bonnet
- 1 medium tomato, diced
- 2 tbspn curry powder
- 1 tbspn ground geera
- 1 tbspn garam masala
- 1 tbspn turmeric
- dried thyme
- salt
- ground black pepper
- thinly sliced scallion for garnish
Instructions
- Peel and devein shrimp, wash with vinegar or lemon juice. Season and marinade shrimp with salt, black pepper and dried thyme. Set aside
- Prep aromatics, dice onion, mince garlic, chopped culantro, tomato and pepper
- To a wide pot add oil on medium high heat, begin sauteing onion, garlic, pepper and culantro till fragrant
- Add curry powder, garam masala, geera, turmeric, salt, black pepper and thyme. Saute spices to bloom for 1-3 minutes then add tomatoes with 1/4 cup water. Let aromatics and spices saute to form a thick paste
- After 5-7 minutes, the oil should separate from paste, add shrimp. Fully coat and combine shrimp with bunjal paste. Allow shrimp to release its own water and cook for 7-10 minutes
- Add tablespoon of water if shrimp begin to stick to pot
- After 10 – 15 minutes the shrimp should be fully cooked and heavily coated with masala
- Garnish with thinly sliced scallions and served over rice or enjoy with roti