Tuesday, April 22, 2014

Asparagus & Shrimp in White Poppy Seed Sauce

Posto Bata Chingri & Asparagus
Shrimp and white poppy seed sauce go well with asparagus and a lot of other vegetables such as eggplants, potatoes, pumpkin, summer squash or sweet potatoes. Asparagus provides a crisp note when combined with shrimp in this dish. It also cooks very quickly which makes this so easy to prepare.

2 bundles asparagus, trimmed and cut in 1" pieces
1 lb. medium shrimp (35-40 count), shelled & deveined
1 Tbsp. ginger paste
2 + 2 Tbsp. vegetable oil
1/4 tsp. nigella seeds (kalo jeera/kalonji)
4-5 green chillies
2 Tbsp. white poppy seeds, soaked in boiling water for half an hour
Salt to taste
1 tsp. mustard oil

1. Blend poppy seeds along with soaking water to a thick paste.

2. Heat 2 Tbsp. oil and stir-fry shrimp just until pink and set aside.
3. Heat remaining oil, fry green chilies until skins turn white, remove and set aside.
4. Sputter nigella seeds in oil in same pan.
5. Add asparagus pieces along with ginger paste and stir-fry for 2 minutes.
6. Stir in poppy seed paste along with shrimp and stir well.
7. Cover pan and simmer over low heat for 3 minutes until asparagus cooks.
8. Adjust salt to taste, return fried chilies to pan & garnish with mustard oil.

Serve on a bed of hot Basmati rice.

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