Balti Masala Jhinga
|Vegetable oil||2 Tablespoon|
|Unsalted butter||1 Tablespoon|
|Onions||2 Medium, sliced|
|Garlic||5 Clove (25 gm), minced|
|Tomato paste||2 Tablespoon|
|Cumin seeds||2 Teaspoon, pounded|
|Coriander seeds||2 Teaspoon, pounded|
|Green chili pepper||1 Small, seeded and minced|
|Garam masala||1 Teaspoon|
|Red bell pepper||1⁄2 , seeded, cut into thin strips|
|Green bell pepper||To Taste, seeded and cut into thin strips|
|Raw shrimp||1 1⁄2 Pound, shelled and deveined|
Heat the oil and butter in a frying pan or wok over medium heat.
Add the onions and garlic, and saute until translucent.
Add the tomato paste and all the spices, and stir-fry for 1-2 minutes.
Stir in the peppers and saute for a minute longer.
Add the shrimp and stir-fry for 4-5 minutes or until the shrimp have turned pink and are cooked through.
Do not overcook.
Add salt to taste and remove from the heat.
Serve as an appetizer or as a main course with a legume dish, a side dish of vegetables, and paratha.