Ingredients: 1 kg large shrimp (deveined, tailed or tails intact) 1 onion (finely chopped) 1 tsp minced garlic 1 green chili, finely chopped (optional 1 yellow + 1 red capsicum (seeded, diced) 1/2 cup prunes (pitted, halved) 200 ml pouring cream (optional)* see notes Juice of 2 lemons 1 tbsp dill leaves (chopped) 1 tbsp good quality curry powder 1 tsp grated fresh ginger (or) powder Salt + pepper + cinnamon 3 tbsp olive oil
Method: Soak prunes in warm water at a level slightly above completely covering them. Cover and leave at room temperature, for overnight. Wash shrimp under running tap water. Drain in a strainer. Pat dry with kitchen paper towels. Heat a large cooking pan or a wide skillet with a lid; over medium-high heat. Add oil and stir in onion. When translucent, stir in garlic, then all seasoning. When fragrant, add shrimp. Stir until all shrimp turn pink. Stir in lemon juice, capsicum and chili, then add an adequate amount of hot water and the bouillon. Allow to simmer over medium-low heat, covered, only for ten minutes. Add prunes and their waters. Stir in cream. Bring to a preboil then remove away from heat. Stir in dill leaves when off heat, cover back and allow to rest for a few minutes. Serve with fluffed rice aside and a mint raita.
*A version of this article appears in print in the 8 April, 2021 edition of Al-Ahram Weekly
