| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Femina, In a broth, Femina1 |
4 |
servings |
INGREDIENTS
| 1 |
kg |
Tomatoes; chopped |
| 100 |
g |
Shrimp; cleaned, |
|
|
Salt to taste |
| 12 |
|
Flakes; (24 g) garlic |
| 16 |
|
Curry leaves |
| 2 |
ts |
Black peppercorns; (10 g) |
| 1/2 |
ts |
Coriander seeds; (2 g) |
| 1/2 |
ts |
Cumin seeds; (2 g) |
| 1/2 |
ts |
Turmeric powder; (2 g) |
| 2 |
ts |
Coconut oil; (10 ml.) |
| 1/2 |
ts |
Mustard seeds; (2 g) |
| 6 |
|
Flakes; (12 g) garlic, |
|
|
; chopped fine |
| 8 |
|
Curry leaves |
| 16 |
|
Shrimp; cleaned, shelled |
|
|
; and deveined |
| 4 |
|
Green cardamom; powdered |
| 1 |
tb |
Ghee; (clarified butter) |
|
|
; (15 g) |
| 4 |
g |
Coriander leaves; chopped fine |
INSTRUCTIONS
FOR THE MASALA
FOR THE TEMPERING
FOR THE GARNISHING
DRY roast the coriander seeds, cumin seeds and pepper-corns
separately over low heat until each emits its unique aroma. When
cool, pound them to obtain a coarse masala powder. Remove to a bowl,
add turmeric powder and mix well.
To prepare the garnishing: Clean and shell the shrimp, but retain the
tails. Devein, wash and pat dry. Heat the ghee in a frying pan. Add
cardamom powder and stir over low heat until red. Remove and keep
aside. Put a few small pieces of live charcoal in a small bowl and
place it in a large pan. Spread the shrimp around the bowl and pour
the stirred green cardamom along with the ghee on the live charcoal.
Cover with a lid and let it smoke for 15 minutes. Uncover, remove the
shrimp and keep aside.
Put the tomatoes and salt in a pan and boil for 20 minutes. Add all
the masala ingredients and simmer for five minutes. When cool, put in
a blender and grind to obtain a smooth puree. Remove to a pan and
return to heat. Add the smoked shrimp and bring to a boil. Lower the
heat and simmer for three minutes.
Cook the shrimp with salt to taste till done and dry. While the rasam
is simmering, prepare the tempering Heat oil in a frying pan add the
mustard seeds. When they splutter, add garlic slices and saut. until
light golden. Add curry leaves and stir. Pour the seasoning over the
rasam. Remove and adjust the seasoning Put equal quantities of the
rasam in each of the four individual soup bowls, garnish with shrimp
and coriander leaves. Serve hot.
Converted by MC_Buster.
NOTES : Pepper Rasam With Prawns
Converted by MM_Buster v2.0l.
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