Food: shrimp curry with red+green capsicum

What we call "bell pepper" here in North America is "capsicum" to the rest of the world. It is also part of it's scientific name. Shrimp is the kind of ingredient that is fail-proof. Really, can you remember the last time you ate a shrimp dish that did not taste good? I surely cannot. Well, this recipe is yet once again another effortless dish. Also because shrimp hardly takes any time to cook. As for the capsicum, cooking it "al dente" gives it that nice crunch in the mouth. I would say cooking time is the least for this dish - its the prep time that makes it a 30 minute endeavor. 


1/2  lb shrimp
2 capsicum
1/2 red onion
4 garlic cloves
1/2" long ginger root
3/4 green chilis
1 tsp red chili powder
1/3 tsp turmeric powder
salt+canola oil+pinch of sugar

Take the shrimp and peel the skin off leaving the tail [it just looks prettier with the tail on]. Devein the shrimp as well. Leave it aside. Take the capsicum [you can choose whatever colors you want to cook with] and cut into thin strips or julienne. Keep aside. 

Take the onion, garlic and ginger and blend it to a purée. Keep aside. 

Heat oil in a flat pan. When cooking seafood or fish it is best to cook in a flat pan since there is less stirring and more turning [surf meat breaks easily]. When the oil is hot, pour the purée into the oil. Let it cook in the oil for a minute or two. Then add the chili powder and the turmeric powder. When the oil rises, pour in the shrimp with the salt. When the shrimp acquires reddish hue, toss in the capsicum. Cover and cook until the capsicum is "al dente" unless you want soft capsicum. Then cook further. Taste and adjust the seasoning. Sprinkle the pinch of sugar and the chopped up chilis before you take it off the stove. This dish will be quite spicy with the amount of chili powder and green chilis that is added here. So make sure to tone it down per your taste buds. Serve with a hot bed of rice or cool salad. Bon appétit! 


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