Theekha Jheenga
Shrimps 200gms
Oil 30ml
Cumin 2gms
Coriander seeds 2gms
Cardamom (green) 1nos
Clove 2nos
Cinnamon ½ inch
Mustard seeds 1gm
Onion 100gms
Tomatoes 125gms
Ginger-garlic paste 20gms
Red chili paste 5gms
Raw mango 10gms
Fish stock/water 150ml
Turmeric 1gm
Lime juice 15ml
Coriander leaves 10gms
Salt to taste
Method:
Fine chop onions. Half tomatoes deseed and finely chop tomatoes and mango separately. Shell and devein shrimps. Wash and dry on a cloth. Apply a pinch of turmeric, salt, peppercorns. Keep aside. Heat oil in a pan, crackle the whole spice. Add onions and shallow fry, until golden. Add ginger-garlic paste and mangoes. Add in tomatoes, salt and stir for about 10minutes, mashing with a wooden spoon. Cook until oil separates. Add in chili paste and stock and cook of about 10minutes. Add in the prawns, and half of chopped coriander leaves. Cook for about 5 minutes.
Finish off by adding in lime juice and serve hot with bread garnished with coriander leaves.
QUALIFICATION: Graduation (History Major); Diploma in Hotel Management, IHM Ahmedabad 1990; MBA in Tourism.
EXPERIENCE : 06 years hotel experience in Kitchen Department- Le Meridien, Welcomgroup, Park Royal; Teaching Experience since 1996: 8 ½ years as Lecturer in IHM Jaipur till 2005; 1 ½ years as Senior Lecturer in IHM Gurdaspur till July 2006.
Senior Lecturer in IHM Dehradun since August 2006; Completed DTS and DOT training programme; Attended training workshops like continental cuisine workshop, Jaipur; Sea food workshop, Goa; Regional cuisine workshops Bhopal, Chennai.
Awards : Best Faculty for sessions 2008-09 and 2009-10 awarded by Ministry of Tourism Govt. of India ( Ranked 3rd and 6th).
Area of Interest : cooking and experimenting with dishes and coaching recruits! chef is of firm belief that one needs to talk to the ingredients so as to create dishes as per liking!!
mail:pulkitbhambi@chilli2cherry.com 