Shrimp with Scallion and Egg

Photo: Javeria Saleem

contains dairy (ghee) 
start to finish: 30 minutes
serves two

This is a simple recipe that my maternal grandmother, Ami Jaan, made regularly. It is by no means a traditional Hyderabadi recipe, but is traditional in our home: a real family favourite.  A healthy amount of green onions are chopped for the seafood, but the leafy parts are not used in the main. Instead these milder portions of the scallions are turned into a spicy side dish (see the recipe that follows). Serve the shrimp and fried onion greens together with steaming basmati rice or warm flatbread.    

Note: While ghee contains only a very small amounts of lactose, you may still need to avoid the dairy element here for those with dietary restrictions: in that case, substitute canola oil for the ghee.

Ingredients: 

1 pound (454 grams) peeled shrimp
⅛ teaspoon baking powder (aluminum-free)
1½ cups finely chopped green onion, aka scallion (keep the leafy greens aside)
⅛ teaspoon turmeric
⅛ teaspoon ground red cayenne pepper
1 teaspoon salt
1 teaspoon crushed garlic (about 2 cloves) 
1 teaspoon crushed ginger
½ teaspoon finely chopped green cayenne chili (optional)
¼ cup finely chopped fresh coriander
1 tablespoon ghee (clarified butter) 
3–4 eggs, to taste

Utensils: 

• medium mixing bowl

• shallow 10-inch fry pan with lid

Method: 

1. Place the shrimp in a mixing bowl. Mix the baking powder into the shrimp by hand. This helps the shrimp stay plump and juicy while cooking. Set aside.

2. Place the green onions in a wide, shallow fry pan, but keep the stovetop off for now. 

3. Sprinkle the turmeric and ground cayenne over the shrimp. Then mix in half of the salt, half of the garlic and half of the ginger: ½ teaspoon of each spice. 

4. Transfer the remaining salt, garlic and ginger into the fry pan with the onions, along with the green chilies. Mix and spread the onions evenly so that the entire base of the pan is covered. 

5. Layer the shrimp on top of the green onions—do not mix. Spoon a few of the chopped green onions on top of the crustaceans. 

6. Sprinkle most of the chopped coriander over the shrimp, saving about one tablespoon of leaves for later, then drizzle the ghee over top.

7. Turn the stovetop to HIGH and cover the pan loosely with a lid. 

8. After about 3 minutes, you will hear the onions and shrimp sizzle, reduce the heat to MEDIUM. 

9. After another minute, remove the lid and gently mix everything together. 

10. Break the eggs over the pan. Do not mix or stir. 

11. Add the rest of the saved coriander and a dash more green chili (if desired) and continue to cook covered until the egg is ready. Test for doneness: when the egg whites and yolk are firm, and the shrimp is pink and curled, remove the pan from the heat and let rest for 2 minutes. 

Tip: My go-to tool for crushing small amounts of garlic and ginger is a stone mortar and pestle. I can control the texture and size of the grind and it provides me with very even results. Plus it is a cinch to clean. You should use whatever kitchen gadget works best for you: food processor, blender, etc.

---

Mirchi Piaz ki Patti (Piquant Chili and Onion Fry)

vegan
start to finish: 15 minutes
serves two as a side

This is a simple yet mouthwatering side dish that makes use of the tasty scallion greens that often get discarded in preparing so many meals. 

Ingredients: 

¼ cup canola oil
4 dried red chilies, to taste
⅛ teaspoon fenugreek seeds (methi seeds)
1/16 teaspoon turmeric
dash asafoetida (hing)
½ cup gram flour (besan)
3–4 cups of onion greens (scallion leaves), chopped  
¼ teaspoon salt

Utensils: 

• 2-litre small saucepan

• tongs and side plate

Method:

1. Heat the oil in a small saucepan on MEDIUM heat for about 3–4 minutes. When the oil is shimmering and hot, add the red chilies. Stir until the chilies turn bright red, then use tongs to transfer to a side plate. 

2. Add the fenugreek seeds to the hot oil and stir for 10 seconds. When the fenugreek starts to brown, add the turmeric, asafoetida and gram flour to the pan. Roast well.

3. Add the onion greens. Stir constantly for two minutes. 

4. Add the salt and continue to stir for another 2 minutes. 

5. Reduce the heat to MEDIUM-LOW and stir for a final minute. 

6. Remove from the heat, transfer to a serving dish and, using your hands, crush the red chilies over the spicy onion fry. Serve hot with the shrimp.