Methi Jhinga

Methi Jhinga

Ingredients:
14 oz uncooked large shrimp, cleaned and deveined
1 tsp turmeric powder
2 tsp red chilli powder [adjust to taste]
2 tbsp fresh lemon juice
1/4 tsp garam masala
1 fat garlic clove, finely chopped
2 ” fresh ginger shoot, finely chopped
3 tbsp oil [sesame/olive or any flavored oil]
2 green chillies [finely chopped]
1 cup chopped scallions,white and green scallion parts,separated
1/4 cup fresh fenugreek leaves,finely chopped
1/2 cup cilantro, finely chopped [or parsely]
salt to taste

Method:
Marinate the cleaned, uncooked shrimp in 1/2 tsp turmeric,1 tbsp fresh lime juice,1 tsp red chilli
powder and 1/4 tsp salt for about 15 minutes, refrigerated.
Meanwhile,take a wide-mouthed cooking pan/wok/ kadhai and put it on low heat.Add the oil along
with garlic to the wok and let the oil heat up slowly.The idea is to flavor the oil with garlic.About
3 minutes.
Once garlic is crisp,turn up the heat to high and add the white chopped scallions.Saute for about
1 minute and add the chopped ginger and green chillies.
Next, add the chopped fenugreek leaves , green scallions along with rest of the turmeric and
chilli powder.Saute on high heat for about 2 minutes till leaves start to wilt.
Just when about to serve: Add the marinated shrimps [along with the marinade],and cilantro
leaves, toss on high heat for about 4 minutes, until the shrimp is cooked.Take care not to over
cook the shrimp.Check the salt in the dish at this point and adjust.
Squeeze some fresh lime juice and serve warm with steamed white rice.