Sea Food And Fish – Lapsi Shrimp Tarkari (Nepali Food Recipe)
(Nepali Shrimp Curried with Lapsi*)
INGREDIENTS
- 1 lb medium-size shrimp, cleaned, deveined, and butterflied
- 1/2 lb ripen lapsi, pitted, and pureed (plum also can be used)
- 1/2 cup onion, finely chopped
- 1/2 cup half and half cream
- 1/4 teaspoon fenugreek seeds
- 3 dried red chilies
- 1 tablespoon whole mustard paste
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 tablespoon hot chili paste
- 1 tablespoon brown sugar
- 3 tablespoons oil
- Salt and Pepper
- 1 tablespoon chopped scallions for garnish
DIRECTIONS:
- In a large bowl, combine shrimp with whole mustard paste, salt and pepper.
- In a non-stick pan, heat oil and brown shrimp.
- Reserve in a plate.
- Drain excess oil.
- In a non-stick sauce pan, heat three tablespoons of oil.
- Splitter fenugreek, followed by dried red chilies until they turn dark.
- Add chopped onions and sauté on medium-low heat till light brown.
- Add all the spices, including garlic, ginger, chili paste, curry powder and salt.
- Stir for a half minute or so to release the aroma.
- To the spice-mixture, add pureed lapsi, one tablespoon of brown sugar, and cream and allow simmering for 10-15 minutes over low heat.
- Once the sauce has reduced by half or its desired consistency has been achieved, add browned shrimp and stir thoroughly.
- Cook it on low heat for about 2-3 minutes, or until the shrimp is tender.
- Do not allow overcooking of shrimp.
- Adjust seasoning with salt and pepper.
- Garnish with chopped scallions and slivers of lapsi.
- Serve with rice and roti (flat bread).
*Lapsi is a sub-tropical fruit, primarily found in the Himalayas and used in chutneys and achars.
Source: http://nepalicooking.tripod.com./soup.htm
Author: Tulsi Regmi