Chakani Shrimp
Chakani Shrimp
Ingredients
For the Shrimp Stir-fry
- 2 tablespoons olive oil, as needed
- 2 onion, chopped
- 1 tablespoon Omani loomi powder, without peel
- 1 tablespoon ginger garlic paste
- 1 packet tomato paste
- 1 tomato, chopped
- 1 tablespoon fish spices
- 1/2 cup green onion, chopped
- 1/2 cup dill, chopped
- 1/2 cup cilantro, chopped
- 4 hot pepper, sliced
- 1/4 cup tamarind, soaked and strained
- 1/4 cup aged lemon juice
- 1 1/2 kilograms jumbo shrimp, cleaned and peeled
- 1/2 cup onion slices, for garnish
For the Yogurt Mixture
- 1 tablespoon olive oil, as needed
- 1 teaspoon turmeric
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon mixed spices
- 2 containers Greek yogurt
For the Rice
- 2 tablespoons olive oil, as needed
- 1 teaspoon whole spices, such as cardamom, cinnamon, and bay leaves
- 2 cups Canary rice, washed and soaked
- 3 cups water, or as needed
Instructions
- 1
In a large pan, heat the olive oil over medium heat. Add the chopped onions and sauté until softened and golden brown.
⏱️ 5 min
- 2
Add the Omani loomi powder and ginger garlic paste to the onions and stir for one minute until fragrant.
⏱️ 2 min
- 3
Add the packet of tomato paste, chopped tomato, and fish spices. Stir the mixture well and let it simmer for 3-4 minutes.
⏱️ 4 min
- 4
Add the green onion, dill, cilantro, and sliced hot pepper. Stir the ingredients together.
⏱️ 2 min
- 5
Pour the tamarind and aged lemon juice over the mixture. Then add the jumbo shrimp and stir them with the ingredients. Let the shrimp cook for only 10 minutes, stirring occasionally, to prevent them from becoming tough.
⏱️ 10 min
- 6
After the shrimp are cooked, add the onion slices over the shrimp stir-fry and set aside.
⏱️ 1 min
- 7
To prepare the yogurt mixture: In a small pan, heat the olive oil. Add the turmeric, Kashmiri chili powder, and mixed spices. Sauté lightly for 30 seconds until fragrant.
⏱️ 2 min
- 8
Pour the hot spice mixture over the two containers of Greek yogurt in a bowl. Mix the yogurt well until the spices are thoroughly combined.
⏱️ 2 min
- 9
Pour the seasoned yogurt mixture over the shrimp stir-fry in the pan. Gently stir the mixture until the yogurt is evenly distributed.
⏱️ 2 min
- 10
To prepare the rice: In a pot, heat the olive oil and add the whole spices. Sauté for one minute until fragrant.
⏱️ 2 min
- 11
Add the washed and soaked Canary rice to the pot and stir it with the spices and oil for one minute.
⏱️ 2 min
- 12
Add water so that it is one centimeter above the rice level. Bring the water to a boil, then reduce the heat to the lowest setting, cover the pot, and let it cook for 20 minutes until the rice is fully cooked.
⏱️ 20 min
- 13
Serve the Chakani Shrimp hot with the cooked rice.
⏱️ 1 min
Kitchen Tools
Chakani Shrimp
For the Shrimp Stir-fry
- 2 tablespoons olive oil, as needed
- 2 onion, chopped
- 1 tablespoon Omani loomi powder, without peel
- 1 tablespoon ginger garlic paste
- 1 packet tomato paste
- 1 tomato, chopped
- 1 tablespoon fish spices
- 1/2 cup green onion, chopped
- 1/2 cup dill, chopped
- 1/2 cup cilantro, chopped
- 4 hot pepper, sliced
- 1/4 cup tamarind, soaked and strained
- 1/4 cup aged lemon juice
- 1 1/2 kilograms jumbo shrimp, cleaned and peeled
- 1/2 cup onion slices, for garnish
For the Yogurt Mixture
- 1 tablespoon olive oil, as needed
- 1 teaspoon turmeric
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon mixed spices
- 2 containers Greek yogurt
For the Rice
- 2 tablespoons olive oil, as needed
- 1 teaspoon whole spices, such as cardamom, cinnamon, and bay leaves
- 2 cups Canary rice, washed and soaked
- 3 cups water, or as needed
Instructions
- 1
In a large pan, heat the olive oil over medium heat. Add the chopped onions and sauté until softened and golden brown.
⏱️ 5 min - 2
Add the Omani loomi powder and ginger garlic paste to the onions and stir for one minute until fragrant.
⏱️ 2 min - 3
Add the packet of tomato paste, chopped tomato, and fish spices. Stir the mixture well and let it simmer for 3-4 minutes.
⏱️ 4 min - 4
Add the green onion, dill, cilantro, and sliced hot pepper. Stir the ingredients together.
⏱️ 2 min - 5
Pour the tamarind and aged lemon juice over the mixture. Then add the jumbo shrimp and stir them with the ingredients. Let the shrimp cook for only 10 minutes, stirring occasionally, to prevent them from becoming tough.
⏱️ 10 min - 6
After the shrimp are cooked, add the onion slices over the shrimp stir-fry and set aside.
⏱️ 1 min - 7
To prepare the yogurt mixture: In a small pan, heat the olive oil. Add the turmeric, Kashmiri chili powder, and mixed spices. Sauté lightly for 30 seconds until fragrant.
⏱️ 2 min - 8
Pour the hot spice mixture over the two containers of Greek yogurt in a bowl. Mix the yogurt well until the spices are thoroughly combined.
⏱️ 2 min - 9
Pour the seasoned yogurt mixture over the shrimp stir-fry in the pan. Gently stir the mixture until the yogurt is evenly distributed.
⏱️ 2 min - 10
To prepare the rice: In a pot, heat the olive oil and add the whole spices. Sauté for one minute until fragrant.
⏱️ 2 min - 11
Add the washed and soaked Canary rice to the pot and stir it with the spices and oil for one minute.
⏱️ 2 min - 12
Add water so that it is one centimeter above the rice level. Bring the water to a boil, then reduce the heat to the lowest setting, cover the pot, and let it cook for 20 minutes until the rice is fully cooked.
⏱️ 20 min - 13
Serve the Chakani Shrimp hot with the cooked rice.
⏱️ 1 min