Large Shrimps without skin and head = 1.5 – 1.8kg
Saras Butter Multi Purpose Gravy «potpourri»= 1 pack (400g)
Vegetable Oil = 40ml
Fenugreek Seeds = 10g
Chopped Ripe Tomato = 100g
Coconut Milk = 50 ml (optional)
Method of Preparation:
Wash and dry the shrimps and keep aside. Heat oil in a non-stick pan, add the fenugreek seeds and allow them to become golden brown. Add shrimps and fry lightly, stirring occasionally. Add chopped tomato and cook until tomato is mushed. Add the gravy, mix well, and cook in medium heat for about 10min, until the shrimps are done and a thick gravy forms. Coconut cream can be added shortly before removing the pan from heat, if desired. Freshly chopped coriander leaves could be sprinkled over the dish for garnishing.
Serving recommendation: This shrimp dish is ideal with most of the Indian breads (Paratha, Naan etc.) and rice dishes.