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Bahraini Shrimp Makhnook
A delightful Bahraini dish featuring plump shrimp cooked in a rich, creamy, and subtly spiced coconut milk sauce, often infused with turmeric and ginger. It's a flavorful seafood preparation distinct from typical curries.
🧂 Ingrédients
- 500 g Large shrimp(peeled and deveined)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 400 ml Coconut milk(full-fat)
- 1.5 tsp Turmeric powder
- 1 tsp Coriander powder
- 0.5 tsp Cumin powder
- 1 Green chilies(finely chopped, optional for heat)
- 1 tbsp Vegetable oil
- Salt(to taste)
- Black pepper(to taste)
- Fresh cilantro or parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a skillet or wide pan over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
⏱️ 5 minutes - 2
Add the minced garlic and grated ginger to the pan. Cook for about 1 minute until fragrant.
⏱️ 1 minute - 3
Stir in the turmeric, coriander, and cumin powders. Cook for another 30 seconds, stirring constantly, until the spices are fragrant.
⏱️ 30 seconds - 4
Pour in the coconut milk and add the chopped green chilies (if using). Bring the mixture to a gentle simmer.
- 5
Add the peeled and deveined shrimp to the simmering sauce. Season with salt and black pepper.
- 6
Cook for 3-5 minutes, or until the shrimp turn pink and are cooked through. Stir gently to ensure the shrimp are coated in the sauce.
⏱️ 5 minutes - 7
Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro or parsley before serving.
💡 Conseils de pro
- ✓Use full-fat coconut milk for the creamiest sauce.
- ✓If you prefer a thicker sauce, you can simmer it uncovered for a few extra minutes before adding the shrimp.
- ✓This dish pairs wonderfully with steamed basmati rice or Bahraini flatbread (khubz).
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a squeeze of lime juice at the end for a touch of acidity.
- Include a few curry leaves during the sautéing of onions for an extra layer of flavor.
- For a richer dish, add a tablespoon of cashew paste to the coconut milk.