Shrimp Marag (shrimp stew)

Recipe No.: E-36

Emirati60 minServes 6

In the Emirates, marag is the saucy stew eaten with plain white rice, and shrimp marag is a favourite seafood version built on tomatoes, bezar and dried lime. Many home cooks prefer it thick, and chili is added for those who like heat.

Ingredients for Shrimp Marag

• 1 kgfresh shrimp, shell-on or peeled
• 3 tbspoil
• 2onions, finely chopped
• 4 clovesgarlic, crushed
• 1 tspgrated ginger
• 3tomatoes, chopped
• 2 tbsptomato paste
• 1 to 2green chilies
• 1green bell pepper, chopped
• 1 tbspbezar
• 1 tspturmeric
• 1 tspground cumin
• 2dried black limes (loomi), pierced
• 1 tbspsoaked and strained tamarind (optional)
• ½ bunchfresh coriander, chopped
• 4 cupswater and salt to taste
• To serve
• white rice, fresh greens and lemon

Method

1. Clean and rinse the shrimp, then season with turmeric, bezar and a little salt and leave for 15 minutes.
2. Heat the oil in a pot and cook the onions until soft and golden. Add the garlic, ginger and chilies and stir for a minute.
3. Add the tomatoes, bell pepper and cumin and cook until the tomatoes collapse, then stir in the tomato paste for 2 minutes.
4. Add the water and loomi (and tamarind if using), bring to a boil and simmer for 15 minutes.
5. Add the shrimp and cook for only 8 to 10 minutes until pink and just cooked. Adjust the salt.
6. Stir in the coriander and serve the stew hot with white rice, fresh greens and lemon.

Try the interactive Chef Meerath on the main site · هذه الوصفة بالعربية