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 tbsp 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 tsp of salt, pinch of turmeric and a tbsp 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:

• If methi is not available, use curry leaves.
• Sometimes I add green onions along with crushed garlic.

This day in 2011: B&W Wednesday – Reserved Table
This day in 2014: Rosemary Popovers
This day in 2015: Chili Garlic Shrimp

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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