Shrimp with Onions and Tomatoes

Name: Shrimp with Onions and Tomatoes (Jhinge Maachaa Masalaa)
Cuisine: Nepali
Ingredients: 3 medium cloves garlic, minced; 1½ teaspoons minced fresh ginger; 1 medium onion, finely chopped (about 1 cup); 4 fresh mild green chilies, chopped; ½ teaspoon ground cumin; ⅛ teaspoon freshly ground black pepper; 2 medium ripe tomatoes, chopped (about 2 cups); ½ teaspoon ground turmeric; 1½ to 2 pounds large shrimp, shelled, deveined, washed, and patted dry; 1 tablespoon fresh lemon or lime juice; Salt, adjust to taste; 1½ to 2 pounds large shrimp, shelled, deveined, washed, and patted dry; 1 tablespoon fresh lemon or lime juice; ¼ cup butter

Jhinge Maachaa Masalaa

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

This is an easy, delicious shrimp dish featuring a blend of spices that is perfect to serve with rice, or as an appetizer with chutney, and it can supplement any Nepali lunch or dinner menu. Do not overcook the shrimp because they tends to become dry and overly chewy.

Ingredients

¼ cup butter
1 medium onion, finely chopped (about 1 cup)

Asia
Nepal
Fish course
Starter
Lunch
Pescatarian
Gluten-free

Method

Melt the butter in a wide nonstick or cast-iron skillet over medium-high heat. Add the onion, green chilies, garlic, and ginger and cook, stirring frequently, until they are soft, 4 to 5 minutes. Mix in the tomatoes, turmeric, cumin, black pepper, and salt to taste. Continue cooking, stirring from time to time, until the tomatoes are soft and the liquid evaporates, 5 to 7 minutes. Add the shrim