Misa Maas Bhaja

1. 1
   prep · ~10 min

   Marinate the shrimp.

   1.Pat the shrimp completely dry with a kitchen towel.

   2.Toss shrimp with turmeric powder, red chili powder, and salt in a bowl.

   3.Let sit for 10 minutes while you prep the aromatics.

   TIPPat shrimp very dry — any excess water will steam them instead of frying.
2. 2
   fry · ~5 min

   Pan-fry the shrimp.

   1.Heat mustard oil in a heavy-bottomed pan or cast iron skillet until it reaches its smoking point.

   2.Reduce heat to medium and carefully slide marinated shrimp into the hot oil in a single layer.

   3.Fry for 2 minutes on one side until pink and slightly crisp, then flip.

   4.Cook the other side for another 2 minutes until just cooked through.

   5.Remove shrimp with a slotted spoon and set aside on a plate.

   TIPDon't crowd the pan — do it in two batches if needed. Crowding drops the temperature and makes the shrimp rubbery.
3. 3
   saute · ~6 min

   Sauté onions and aromatics in the same pan.

   1.In the same pan with the residual mustard oil, add sliced onions and chopped garlic.

   2.Sauté on medium-high heat until the onions turn golden brown at the edges, about 5 minutes.

   3.Add the slit green chilies and fry for 1 more minute until they blister slightly.

   TIPScrape up any browned bits stuck to the pan — that's where the deep flavor lives.
4. 4
   mix · ~1 min

   Toss shrimp back with the onion mixture.

   1.Return the fried shrimp to the pan with the sautéed onions and chilies.

   2.Toss everything together on high heat for 1 minute to combine.

   3.Turn off the heat immediately.

   TIPOnly a quick toss — overcooking at this stage makes the shrimp tough.
5. 5
   garnish

   Garnish with coriander and serve hot with lemon wedges.

   Sprinkle chopped coriander leaves over the dish and squeeze a lemon wedge on top just before eating. Serve immediately with steamed rice.

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