- 1/3 onion chopped
- 1/2 tsp green chilli paste or 1 - 2 Thai chillis finely chopped
- 1/4 tsp ginger - grated
- 1 clove garlic - grated
- 1/4 cup raw almonds
- 1/4 cup raw walnuts
- 1 green bell pepper - finely diced
- 1 small potato - finely diced
- 1 tbsp olive oil
- Salt per your taste
- Tumeric pwd - 1/2 tsp
- Coriander pwd - 1 tsp
- Cumin pwd - 1 tsp
- 2 cups frozen shrimp
Make a runny paste of the almonds and walnuts with about 1 cup of water in a small mixer. The small jar of the Magic Bullet is very handy for this. Heat the oil in a pan. Careful not to let it smoke. Add the chopped onions and saute. Add the ginger and garlic. When the onion turns slightly golden, add the salt, tumeric, coriander and cumin powder. Then add the almond-walnut paste. Stir well. You can add about 1/2 to 1 cup of water at this point to ensure that the gravy doesn't stick to the sides. Add the potato and bell pepper and cook covered for about 5 minutes. Lastly add the shrimp, stir and cook for another 10 minutes.
Serve hot with roti, naan, chappati or rice.
Notes: The shrimp was from Costco.
The paste can be made using only almonds or only walnuts as well.
You can add more veggies depending on what is available in your refrigerator.
The spice level can adjusted per your taste and you can also use red chilli powder.