Kacchi Keri Ambar Ma Randheu
|Baby shrimp||2 Cup (32 tbs)|
|Raw mango||2 Medium|
|Fresh mint||1 Tablespoon|
|Parsi dhansak masala||1 Tablespoon|
|Green leaf lettuce||1|
|Oil||1⁄2 Cup (8 tbs)|
|Shrimps||2 Cup (32 tbs)|
|Green mango||2 Medium|
|Coriander||1⁄2 Cup (8 tbs)|
|Parsi dhansakh masala||1 Tablespoon|
|Turmeric powder||1 Teaspoon|
1. For this dish it would be best to cook the baby shrimps on a large iron tava on which we Indians cook our rotlis. If you don't have an iron tava use an iron frying pan. If you don't have one, then use whatever sort of frying pan you possess.
2. Place the finely chopped onions with half a cup of oil on the stove. Cook the onions till golden brown, add the raw mangoes, chillies and the baby shrimps after washing them twice and draining them from a colander. If necessary add some more oil and fry the shrimps and cook without any water. When the shrimps are half done add the powdered spices, sugar, salt, the mint and coriander. Keep stirring the shrimps and cook over a slow fire so that the natural juice of the shrimps does not evaporate totally.
3. When the shrimps are cooked, serve them on a bed of lettuce leaves in a glass dish.