Shrimp Pooris –hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Shrimp Pooris (Jhinga Pooris)
HOT LUNCH RECIPE WAGON: Shrimp Pooris
16 ounces shelled jumbo shrimp
¼ teaspoon turmeric
3 tablespoons peanut or vegetable oil
¼ teaspoon salt
1-inch piece gingerroot, peeled and chopped
2 green chilies, chopped
1 onion chopped
2 garlic cloves, chopped
½ teaspoon ground coriander
2 tomatoes, chopped
½ ground cumin
2 teaspoon tomato paste
½ teaspoon paprika
2 teaspoon sugar
1 teaspoon distilled white vinegar
1 recipe quantity pooris
Place the shrimp in a large bowl and sprinkle the turmeric and salt over and put aside
Heat the oil in a saucepan or wok over medium heat. Add the ginger, chilies, garlic, and onion and fry, stirring frequently, 6 to 8 minutes until onion is golden brown
Stir in the tomatoes, tomato paste, sugar, coriander, cumin and paprika. Reduce the heat to medium low and simmer, stirring often 5 minutes, or until the sauce turns dark red.
Add the marinated shrimp and the vinegar and cook 3 minutes longer, or until the mixture becomes very thick and droplets of oil are visible on the surface. Serve the shrimp mixture hot, allowing 2 pooris per person. The pooris can be made several hours in advance, reheated and packed warm in a heated lunch tote for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF