Can you guys share with me your recipes for shrimp salan? I guess the same mix could be applied for chicken ka saalan.
I took this from my parents, and they have procedural memory about these things…so if I ask them to write me the recipe from memory, often there is a lot that is wrong.
So I used the following :
laal mirchi/haldi (no amounts specified by parents - so I used 1/2 tsp of lal mirch and 1/4 of haldi) → marinate the shrimp
Grill / toast the shrimp on a frying pan (low oil) → set aside
Then fry onion to light brown in a pan. Add in 1 medium tomato cut up into pieces w/a blend of the following masala mix and let it all cook until tomatoes are softened and the mixture develops a saalan consistency.
1/2 tsp garlic powder
1/2 tsp ginger powder
1/2 tsp of curry powder
1/2 tsp dhaniya powder
1/2 tsp zeera powder
1/2 tsp red chilli powder
1/4 tsp salt
1/4 tsp of haldi
The mix came out super hot. So I think that the laal mirchi needs to become 1/4 tsp. And maybe not soak it in lal mirchi before grilling. Does anyone add the shrimp directly to the saalan mix?
Any other tips? Does anyone do things differently to give a better taste?
You should add mustard seeds and fresh grated coconut if possible along with the rest of the spices you use. You'll notice the amazing difference in taste.
Gosh, it's been years since I made a prawn saalan. There's the creamier type made with coconut milk but I used to make a more tomato-y base.... in a shallow pan add the spices and seasoning after frying off the onions and fresh garlic/ginger. Then add the plum + fresh tomatoes and let them cook down, following which I would get a mashers and smush to blend the onion/tomato down... you could probably whack it in the blender and put it back in the pan too. Then I would finally add the raw prawns.. being careful not to overcook them.
I can't say anything about quantities, all chilli powders are different, you need to know how hot yours is. You can always add more... so start off with less and taste it as you go along. The quantities do look more like those used for making a lamb salan for a family... and prawns are delicate so you need to cut back.. and don't use powders other than chilli, curry and haldi.
This is why people prefer the lighter coconut milk based recipes.
I made Shrimp Masala for a family get together recently and I got rave reviews. The dish was wiped out in minutes. I don't have measurements. I just do a dash or so for each masala and adjust as I move on.
Shrimp masala or Salan.
Fry one red onion on low heat until it's brown. Add one elaichi and one small piece of cinnamon at the last minute to add some aroma and then remove. Blend the onion with a teaspoon of yogurt and some water. Set aside.
Clean and pat dry the shrimp. Add a teaspoon of yogurt and some lime juice. Add salt, pepper, red chili powder, cumin powder, little squirt of Sriracha, coriander powder, garlic powder, onion powder.
Add minced fresh garlic and ginger.
Stir and let it sit for 5-10 mins.
Add marinated shrimp to hot oil in a wok. Stir fry until just cooked and opaque. Remove the shrimp and set aside.
There will be lots of water in the wok.
Add one chopped tomato and a dash of turmeric. More cumin powder, coriander powder and red chili powder. Cook tomatoes and press the tomatoes with the back of the spoon to dissolve. When tomatoes are cooked through, add the blended onion.
Taste. I added some Shan karahi masala at this point because it was a little bland and I was in a rush. Add sliced green chillies because you need to counteract the sweetness of the blended onion.
Now add the shrimp and stir fry for a bit until the texture of the masala is like you want it. Top with coriander/cilantro.
I made Shrimp Masala for a family get together recently and I got rave reviews. The dish was wiped out in minutes. I don't have measurements. I just do a dash or so for each masala and adjust as I move on.
Shrimp masala or Salan.
Fry one red onion on low heat until it's brown. Add one elaichi and one small piece of cinnamon at the last minute to add some aroma and then remove. Blend the onion with a teaspoon of yogurt and some water. Set aside.
Clean and pat dry the shrimp. Add a teaspoon of yogurt and some lime juice. Add salt, pepper, red chili powder, cumin powder, little squirt of Sriracha, coriander powder, garlic powder, onion powder.
Add minced fresh garlic and ginger.
Stir and let it sit for 5-10 mins.
Add marinated shrimp to hot oil in a wok. Stir fry until just cooked and opaque. Remove the shrimp and set aside.
There will be lots of water in the wok.
Add one chopped tomato and a dash of turmeric. More cumin powder, coriander powder and red chili powder. Cook tomatoes and press the tomatoes with the back of the spoon to dissolve. When tomatoes are cooked through, add the blended onion.
Taste. I added some Shan karahi masala at this point because it was a little bland and I was in a rush. Add sliced green chillies because you need to counteract the sweetness of the blended onion.
Now add the shrimp and stir fry for a bit until the texture of the masala is like you want it. Top with coriander/cilantro.
I am going to try your recipe tonight, and keep it light on the red chilli powder.
