Gorkhali Shrim

Gorkhali Shrimp Recipe from Nepal - Ingredients and Directions

Region / culture: Nepal | Preparation time: 4 hours | Cooking time: 20 minutes | Servings: 4

Introduction

Gorkhali Shrimp is a delicious and flavorful dish that originates from the Gorkha region of Nepal. This dish features succulent shrimp marinated in a yogurt-based sauce and grilled to perfection. The shrimp is then simmered in a rich and aromatic tomato-onion sauce, creating a dish that is sure to impress your taste buds.

History

The Gorkhali Shrimp recipe has been passed down through generations in the Gorkha region of Nepal. This dish is a favorite among the Gurkha soldiers, who are known for their bravery and strength. The combination of marinated shrimp and a spicy tomato-onion sauce is a perfect representation of the bold flavors of Nepali cuisine.

Ingredients

1.5 lb (680 g) Medium-size shrimps, peeled and deveined
Bamboo skewers (pre-soaked in cold water for at least 30 minutes)
3 dry whole red peppers
1 tsp garlic, minced
1 tsp ginger, finely grated
2 red chilies, julienned
1 cup onions, finely chopped
1 cup tomatoes, chopped
2 cup red bell pepper, cut in 1-inch strips
1 tsp freshly ground black pepper
1 tsp cumin powder
1 tsp coriander powder
0.5 tsp turmeric
0.5 cup green onion, cut in 1-inch length
salt to taste
2 tbsp mustard oil
1 cup shrimp broth

1 cup yogurt Marinade

1 cup yogurt
3 tbsp lemon juice
0.5 cup onions, roughly chopped
1 tsp cumin seeds
1 tsp peppercorn
1 tsp timur (szechwan pepper)
2 fresh red chilies
2 tbsp mustard oil
salt

How to prepare

In a blender, combine all the marinating ingredients to form a 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 the shrimps onto skewers. Grill the skewered shrimp on a charcoal grill, occasionally turning until cooked through, about five minutes.
In a saucepan, heat two tablespoons of mustard oil. Fry dry whole red peppers until dark. Add turmeric and stir for 15 seconds. Add onions and sauté on medium heat until brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture. Fry for 30 seconds, then add tomatoes, shrimp broth, and yogurt. Lower the heat and let the tomato-onion mixture simmer for 10 minutes until 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. Adjust seasoning with salt and pepper. Garnish with green onions. Serve with rice or roti.

Variations

For a spicier version, add more red chilies or a dash of hot sauce.
Add vegetables such as bell peppers, zucchini, or mushrooms to the sauce for added texture and flavor.
Substitute chicken or tofu for the shrimp for a different twist on this dish.

Cooking Tips & Tricks

Make sure to marinate the shrimp for at least four hours to allow the flavors to fully develop.

- Grilling the shrimp on a charcoal grill adds a smoky flavor to the dish.

- Adjust the spice level to your preference by adding more or less red chilies.

- Be careful not to overcook the shrimp, as they can become tough and rubbery.

Serving Suggestions

Gorkhali Shrimp is best served with steamed rice or roti. The flavorful tomato-onion sauce pairs perfectly with the grilled shrimp, creating a delicious and satisfying meal.

Cooking Techniques

Marinate the shrimp for at least four hours to ensure maximum flavor.

- Grill the shrimp on a charcoal grill for a smoky flavor.

- Simmer the shrimp in the tomato-onion sauce to allow the flavors to meld together.

Ingredient Substitutions

If you don't have mustard oil, you can use vegetable oil as a substitute.

- Substitute shrimp broth with chicken or vegetable broth if needed.

- Use Greek yogurt as a substitute for regular yogurt for a thicker sauce.

Make Ahead Tips

You can marinate the shrimp ahead of time and store it in the refrigerator for up to 24 hours. This allows you to save time on the day of cooking and ensures that the flavors have fully developed.

Presentation Ideas

Garnish the Gorkhali Shrimp with fresh cilantro or parsley for a pop of color. Serve the dish on a bed of steamed rice or with a side of naan bread for a complete meal.

Pairing Recommendations

Pair Gorkhali Shrimp with a crisp and refreshing cucumber salad or a side of garlic naan for a well-rounded meal. A glass of chilled white wine or a cold beer complements the spicy flavors of the dish.

Storage and Reheating Instructions

Store any leftover Gorkhali Shrimp in an airtight container in the refrigerator for up to three days. Reheat the dish in a saucepan over low heat until warmed through, stirring occasionally to prevent sticking.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

12g per serving

Fats

- Total Fat: 10g per serving

- Saturated Fat: 2g per serving

Proteins

- Protein: 25g per serving

Vitamins and minerals

Vitamin C: 45% of the daily recommended intake per serving

- Iron: 15% of the daily recommended intake per serving

Alergens

Contains shellfish (shrimp)

- Contains dairy (yogurt)

Summary

Gorkhali Shrimp is a nutritious dish that is high in protein and vitamin C. It is a great source of iron and is relatively low in calories. However, it does contain allergens such as shellfish and dairy, so be mindful of any dietary restrictions.

Summary

Gorkhali Shrimp is a flavorful and aromatic dish that combines marinated shrimp with a rich tomato-onion sauce. This dish is high in protein and vitamin C, making it a nutritious and satisfying meal. Serve with rice or roti for a complete and delicious dining experience.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Gorkhali Shrimp. It was a warm summer day, the kind of day where the sun's rays danced through the kitchen window, casting a golden glow over everything it touched. I was visiting my dear friend, Maya, in her quaint little village nestled in the foothills of the Himalayas. Maya was known far and wide for her culinary skills, and she had promised to teach me one of her most treasured recipes.

As we sat in her cozy kitchen, the sweet aroma of spices wafting through the air, Maya handed me a tattered old cookbook. The pages were yellowed with age, and the words were faded, but the recipe for Gorkhali Shrimp was clear and concise. Maya explained that this dish was a traditional recipe from the Gurkha people, a proud and fierce warrior tribe that called the mountains their home.

With trembling hands, I carefully read through the ingredients and instructions. The recipe called for fresh shrimp, marinated in a blend of ginger, garlic, turmeric, and cumin. The shrimp would then be cooked in a fragrant tomato and onion sauce, seasoned with a secret blend of spices passed down through generations.

Maya watched me with a knowing smile as I absorbed the recipe, her eyes twinkling with anticipation. She had always been a patient and generous teacher, and I knew that with her guidance, I would be able to master this dish.

Over the next few hours, Maya patiently guided me through each step of the recipe. She showed me how to peel and devein the shrimp, how to marinate them in the fragrant spice blend, and how to sauté them to perfection. As the rich aroma of the dish filled the kitchen, my mouth watered in anticipation.

Finally, the moment of truth arrived. Maya plated the Gorkhali Shrimp on a bed of steamed rice, garnishing it with a sprinkle of fresh cilantro. The vibrant colors and enticing aroma made my heart race with excitement.

With trembling hands, I took my first bite of the Gorkhali Shrimp. The flavors exploded in my mouth, a symphony of spices and herbs dancing on my taste buds. The sweetness of the shrimp was perfectly complemented by the tangy tomato sauce and the warmth of the spices.

As I savored each mouthful, I felt a deep sense of gratitude towards Maya for sharing this recipe with me. It was more than just a dish – it was a piece of her heritage, a connection to her ancestors and the land they had called home for centuries.

From that day on, Gorkhali Shrimp became a staple in my own kitchen. I would make it for special occasions, for family gatherings, and sometimes just for myself when I needed a taste of the mountains and the memories of that summer day in Maya's kitchen.

As I sit here now, many years later, with the tattered old cookbook open in front of me, I am filled with a sense of nostalgia. Maya may no longer be with us, but her spirit lives on in every delicious bite of Gorkhali Shrimp I create.

And so, I pass on this recipe to you, my dear grandchild, in the hopes that you too will feel the magic and connection that comes from cooking a dish that is more than just food – it is a story, a memory, a piece of your heritage. Enjoy it, savor it, and may it bring you as much joy as it has brought me.