HOTCHULHA

Ingredients:

• Shrimp – 20 Medium size – cleaned
• Onion – 1 Medium – Cut into pieces
• Green Chilies – 2
• Tomato – 1 Medium – Grind it to Puree
• Coconut Dry – 2 Table Spoon
• Ginger-garlic Paste – 1 Table Spoon
• Clove Powder – 1/4 Tea Spoon
• Poppy seeds – 1/4 Tea Spoon
• Cashews – 4
• Red Chili Powder – 1/2 Table Spoon
• Turmeric Powder – 1/4 Tea Spoon
• Cilantro Leaves – Handful – Cut into tiny pieces
• Salt to Taste
• Oil

Method:

1. Take a heavy bottom pan and put 2 table spoons of oil and add onion pieces, green chilies, ginger-garlic paste, coconut, poppy seeds, cashews and fry these for 3 minutes and let it cool.
2. In a grinder put the fried onion stuff and make it to a fine paste.
3. Now in the same pan, put 6 table spoons of oil(be little generous with oil) and put the ground paste and fry it till oil separates from the paste.  Add salt, clove powder,turmeric powder, chili powder and shrimp and mix it well.
4. Add Tomato Puree and 1/2 cup of water and put the lid on and let it cook for 10 minutes and when check to see if the curry looks like thick gravy take it off from the heat and put the Cilantro.

You can serve this with Fried Rice, Tories and white Rice.

To make curry look little oily, make sure you were generous when adding oil in step 3.