Gorkhali Shrimp (Grilled Shrimp Sauteed in chili sauce)


1.5 lbs. Medium-size shrimps, peeled and deveined
Bamboo skewers (pre-soaked in cold water for at least 30 minutes)
3 dry whole red peppers
1 teaspoon garlic, minced
1 teaspoon ginger, finely grated
2 red chilies, julienned
240 ml (1 cup) onions, finely chopped
240 ml (1 cup) tomatoes, chopped
480 ml (2 cups) red bell pepper, cut in 1-in strips
1 teaspoon freshly ground black pepper
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric
120 ml (1/2 cup) green onion, cut in 1-in length
Salt to taste
30 ml (2 tbsp) mustard oil
240 ml (1 cup) shrimp broth
240 ml (1 cup) yogurt


240 ml (1 cup) yogurt
45 ml (3 tbsp) lemon juice
120 ml (1/2 cup) onions, roughly chopped
1 teaspoon cumin seeds
1 teaspoon pepper corn
1 teaspoon timur (szechwan pepper)
2 fresh red chilies
2 tablespoons mustard oil


In a blender, combine all the marinating ingredients to form smooth paste. Pour the marinating paste over the shrimp in a large bowl. Mix well, cover, and let marinate for at least four hours.
Thread shrimps onto the skewers and  grill them on a charcoal grill, occasionally turning until cooked through, about five minutes.
In a sauce pan, heat 30 ml (2 tbsp) of mustard oil. Fry dry whole red peppers till dark. Add turmeric and stir for 15 sec. Add onions, saute on medium heat till brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture. Fry for 30 sec, and add tomatoes, shrimp broth, and yogurt.
Lower the heat and let the tomato-onion mixture simmer for 10 minutes till it thickens.
Transfer the grilled shrimps and red bell pepper strips to the sauce; stir well.
Cook for another five minutes to evaporate excess liquid so that the shrimps are coated with the sauce.
Garnish with green onions. Serve with rice, or roti.