PIYAJKOLIR TORKARI / SPRING ONION WITH SHRIMPS

An adorable mouthwatering dish, can be made in simple way but savoriness excellent. Basically, it is a delicious side dish of eastern part of India. Not only shrimps, any small fishes (like mourala, puti, chuna mach) may be add with spring Onions curry. Goes fabulous with warm cooked rice.

INGREDIENTS:
24 nos small sized Shrimps (devained, cleaned and washed)
A bunch of Spring (green) onion
2 medium Potato
1 medium Onion
1/2 Tomato (chopped)
1/3 tsp Nigella seeds
2-3 Green chillis, cut into slits
1/2 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/2 tsp Coriander powder
1 tsp Mustard paste
2 tbsps chopped Cilantro (coriander leaves)
1 tsp fresh lemon juice
3 tbsps Mustard Oil
Salt to taste

METHOD:
Marinate shrimps with little turmeric powder, little red chilli powder, lemon juice and salt. Set aside.

Peel and wash the potatoes. Cut potatoes and onion into slices.

Wash spring onions. Remove 1/2" from bottom portion and cut into 1" long pieces.

Heat oil in a wok. Add marinated shrimps in it. Fry for 2 minutes, take out the shrimps from oil and set aside.

Add nigella seeds and green chillies in the same oil. Saute for few seconds. Now add potatoes and onions in it. fry for 2-3 minutes on medium heat. Now add turmeric powder, red chilli powder and coriander powder. Stir for another 2 minutes.

Now add chopped tomatoes and salt in it. Saute for another 4 minutes till tomatoes leave oil. This time add spring onions and shrimps in it. Fold well and stir for another minute.

Add mustard paste with 1/2 cup of warm water, mix well. Cover and cook for another 3 minutes. Add cilantro and fold well again. Remove from heat.

Serve hot with steamed rice or roti.

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