Methi Chili Garlic Shrimp

Methi chili garlic shrimp is a variation of chili garlic shrimp I posted this day, last year. The recipe from last year evolved over the months and today's recipe is what I make regularly, with or without methi leaves.

When I made it couple of weekends ago, I warned Mr U lunch was going to be late. He asked what I was cooking and if it is for the blog? When told him what I was cooking, he was surprised I haven’t taken pictures of this shrimp yet, as I make it very often these days.

Since last year, shrimp usually ends up in this form and I hardly ever make shrimp curry these days unless I have company at home. In fact, I bought a bunch of fenugreek twice in the last couple of months to make it for this Cooking Carnival and also made 3-4 times but each time, it happened to be on a weekend and I could not take any pictures.

This recipe is different from chili garlic shrimp I posted last year. The main difference is I use green chilies in this version and a few additionals ingredients; coriander, garam masala and ginger garlic paste. This makes a quick and easy snack and can also be served as a side dish with rice. We usually have it as a side dish.

Total Time: 40 – 55 minutes
Preparation: 30 minutes (includes minimum marination time)
Cooking Time: 10 – 15 minutes
Serves: 2 – 3

Ingredients:

1 lb peeled Shrimp (I used 31-40 ct)
1 tsp. Chili Powder
¼ tsp. Garam Masala
½ tsp. Coriander Powder (optional)
½ tsp. Salt (adjust to taste)
¾ - 1 tsp. Ginger Garlic Paste
Pinch of Turmeric
3 tbsp. Oil
¼ cup loosely packed chopped Fresh Methi Leaves ~ Fenugreek Leaves
8 small Green Chilies, cut into 3 pieces
¼ - ½ tsp. Cumin Seeds (I forgot how much I used)
6 big Cloves of Garlic, crushed with cumin seeds (about 2 tablespoon after crushing)
Kothmir ~ Cilantro Leaves chopped, for garnish

Preparation:

I used frozen peeled shrimp. Thaw shrimp and wash them in water. If shrimp is smelly, wash it with ¼ - ½ teaspoon of salt, pinch of turmeric and a tablespoon of yogurt or lime juice. Rub these into shrimp and wash them in water several times. Squeeze out excess water and take in a bowl.
Marinate shrimp with chili powder, garam masala, coriander powder, salt, ginger garlic paste and turmeric for at least ½ hour, if time permits. I usually marinate for sometime but this time I made it right away.
Heat oil in a nonstick pan, add methi leaves, fry until leaves change color and are roasted in oil. Make sure methi leaves are roasted in oil, else it could give a bitter taste to shrimp.
Add green chilies and saute for few seconds until oil is infused with chili and blisters form on chilies.
Add shrimp, stir and cook uncovered for about 5 minutes on medium high flame until shrimp curls up and is almost cooked.
Add crushed garlic and continuing frying shrimp, stirring it regularly. Fry until shrimp is cooked and garlic turns brown.
Taste the shrimp and adjust salt and chili powder.
Reduce the flame to low - medium low, add some chopped cilantro and fry until cilantro wilts, turn off the flame and serve.

Note: