We don’t often think of adding lemon or herbs like basil or parsley to dish with Indian spices, but it’s actually a great combination, particularly with fish and seafood dishes like this one.
1 lb shrimp, peeled
2 Tbsp lemon juice
2 tsp black pepper, cracked
2 cups green beans
3 Tbsp olive oil
1 bay leaf
½ tsp lemon zest, grated
2 garlic cloves, chopped
2 green shallots, chopped
2 tsp Dhaba Masala, ground
1 cup very ripe tomatoes, finely chopped
2 tsp honey or sugar
Salt, to taste
Parsley or basil, chopped
Rinse and pat dry the shrimp with a paper towel. Marinate them with the lemon juice and the cracked pepper. Set aside.
Clean and cook the green beans in salted, boiling water until they are crunchy (5 minutes) and set aside.
Heat a large pan or a wok on high heat. Pour in the oil, and the bay leaf. Pan-fry for a few seconds. Add the lemon zest, garlic, shallots and ground dhaba masala and fry for a few seconds.
Add the marinated shrimp and stir-fry for 1 minute.
Add the tomatoes, honey and salt. Mix well and then add the green beans.
Cover and cook for 2 more minutes. Garnish with chopped parsley and serve.