Recipes - Shrimp Choyla

Ingredients:

• 2 lbs. large shrimps, peeled and deveined
• Melted butter for basting
• Bamboo skewers, pre-soaked overnight

Marinade:

• 1 teaspoon cumin powder
• 2 tablespoons mustard oil (vegetable oil can also be used)
• 1 tablespoon yellow mustard seeds
• 5 fresh red chilies
• 1 teaspoon turmeric
• 1/4 teaspoon grated nutmeg
• 1/2 teaspoon timur (Szechwan pepper)
• 2 tablespoons lemon juice
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• Salt and Pepper

Choyla Seasoning:

• 3 tablespoons mustard oil
• 1 tablespoon cumin seeds, toasted
• 5 red chilies, julienned
• 3 cloves garlic, halved
• 1-in ginger, sliced
• 1/2 teaspoon turmeric
• 1/4 teaspoon asafetida
• Salt and pepper

Garnish:

• 1 teaspoon fenugreek
• 10 cloves garlic, thinly sliced
• 2 tablespoons mustard oil
• 1/2 cup green onions, cut in 1-in. length

Cooking Instructions:

In a blender, combine all marinating ingredients into a smooth paste. In a large bowl, pour the marinade over shrimp. Mix well, cover, and let marinate for at least two hours. After marinating, drain the marinade. Thread the marinated shrimp into skewers. Grill the shrimp skewers on a charcoal grill, frequently turning and basting with melted butter until cooked through. Take the cooked sekuwas off the grill and remove from the bamboo skewers; reserve on a plate.

In a blender combine choyla marinating ingredients, including cumin, coriander, mustard seeds, chilies, garlic, ginger, turmeric and asafetida with one tablespoon of oil to form smooth paste. In a bowl, mix the choyla marinating paste with the grilled shrimp, gradually pouring two tablespoons of cooking oil; toss it well to coat thoroughly. Cover and set aside for 5 min. to marinate. To garnish, in a non-stick pan heat two tablespoons, splitter fenugreek till it turns dark. Add garlic slices and fry till light brown. Pour the oil mixture over the marinated shrimp. Add green onions. Toss the whole mixture well. Serve with stir-fried vegetables and rice.