Cutting, Chopping & Whipping

1. Peel & finely dice onion.

2. Peel & finely slice fresh ginger root OR grate using ginger grater.

3. Peel & finely mince garlic cloves OR crush using garlic press.

4. De-seed jalapeno.

5. Finely chop tomatoes.

Preparing Spices

1. Heat frying pan and add entire contents of Gold Pack and dry roast spices for 2 minutes on medium heat stirring consistently. 25-30 seconds on medium heat stirring consistently.

2. Coarsely ground the roasted mix using mortar and pestle OR spice/coffee grinder OR small hammer & bowl. Make sure all equipment/tool is clean and dry before usage.

Marinating

1. Prepare marinade by mixing roasted & coarsely grounded spices (From previous step), diced ginger, minced garlic, entire contents of Black Pack, 1 teaspoon of red wine vinegar, 1 teaspoon salt and ground red chili (optional, according to taste) to uniform consistency. Rub marinade on shrimp and keep aside for 10 minutes.

Preparing Herb & Spice Mix (Layering Technique)

Layer 1
Heat 1 Tablespoon of oil in wok or sauté pan.

Layer 2
When oil is heated, turn heat to medium and add entire contents of Silver Pack to roast spices. It will take 15-20 seconds to roast spices if oil is hot enough.

Layer 3
Add diced onion and de-seeded jalapeno to the roasted spices. Continue on medium heat, stirring often, until the onions become translucent.

Layer 4
Add chopped tomatoes and ½ cup of water. Cover the wok/ pan and continue on medium heat till tomatoes become pulpier and their skin separates.

Layer 5
Add shrimp along with marinade and cook till shrimps are cooked, stirring often.