Sungta Sukhe (Spicy Shrimp)

Spicy Shrimp with coconut - a variation of Goan Sungtache Sukhe.







Ingredients:
Coconut Oil (or Vegetable oil) - 1tbsp
Cumin seeds - few
Cloves - 2

Mexican Shrimp - 1 Lb - (Size 7 to 8 per Lb, head off, deveined)
Turmeric powder - 1 tsp
Red chili powder - 2 tsp (or less)
Kashmiri Chili powder - 2 tsp
Red onion - 1 - chopped
Peppercorns - 1 tbsp or less

Ginger - grated or chopped - 2 tbsp
Spring onion - chopped - 1/2 cup
Green chilies - 2
Dry coconut or (fresh grated) - 1/4 cup
Tomato Ketchup - 2 tsp
Salt to taste


Method:

• Apply some salt, some of the turmeric powder and chili powders to the shrimp and set aside.
• Heat oil in a pan (do not use a non-stick pan)and toss the shrimp for few.
• Once the shrimp change color to red/pink, add cumin seeds, peppercorns, cloves,chopped onions and the remainder of turmeric and chili powders. Stir and cook till the onion is done and starts to stick to the bottom of the pan.
• Add ginger, spring onion, green chilies and 1/4 cup of water and cook covered on high flame till all the water evaporates.
• Add tomato ketchup and add more salt if required. Cook till the shrimp/onion starts to stick to the bottom.
• OPTIONAL STEP: Cover the pan, increase the heat for a minute and then turn the heat off completely. This process of covering the pan and slight burning the food helps impart a nice smoky flavor to the dish.