Sautéed Curry Shrimp flavored with cinnamon & cloves mixed in gold fried ginger garlic with a hint of tangy tomato and hot green chillies....its golden, its spicy and tangy and its totally mom's recipe. A treat to the eyes, taste buds and a happy soul.
The specialty of this particular fantastic preparation is that the shrimp was first prepared as a curry and then sauteed in hot gingelly oil giving a characteristic taste of mellowed spice and it travelled 500 miles to my taste!
Juicy soft and fresh shrimp right off the fisher-woman's basket is good enough to make one remember the smell of the beach and the feel of the coastline of The Bay of Bengal, beckoning us come back to them. The spiced oil made the shrimp succinct.
The spices were amply used while preparing the curry while keeping in mind that sauteeing it would mellow it down. The ginger garlic paste was just the right secret balance adding to enigmatic tastes.
The whole preparation just tingles the taste and gives one the cause to think happy thoughts.
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