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The Hirshon Emirati Shrimp Fried with Spices – الروبيان المقلي مع التوابل

  • Total Time: 0 hours


Units Scale
  • 1 lb (450gms) fresh shrimp
  • 2 large onions, sliced
  • 1/2 cup corn oil
  • ***
  • 1 tablespoon Emirati bzar spice mix, made as follows:
  • ***
  • 1/8 cup black peppercorns
  • 1/8 cup cumin seeds
  • 1/8 cup coriander seeds
  • 1/2 tbsp. cloves
  • 1/2 tbsp. green cardamom seeds
  • 2 small dried chiles de arbol, stemmed
  • 1 sticks cinnamon, broken in half
  • 1/2 whole nutmeg, broken into pieces
  • 3/4 tbsp. ground ginger
  • 1/2 tbsp. ground turmeric
  • ***
  • 1 teaspoon turmeric
  • pinch of freshly-ground fennel seeds
  • 2 garlic cloves crushed
  • 1 jalapeño pepper, deseeded and minced
  • 1 tablespoon grated loomi (dried lime)
  • 1/2 teaspoon freshly-ground cumin
  • 6 curry leaves
  • 1 1/2 teaspoons tomato paste
  • 1 tablespoon grated ginger
  • salt to taste


  1. To make the bzar spice mix:
  2. Working with one spice at a time, grind peppercorns, cumin, coriander, cloves, cardamom, chiles, cinnamon, and nutmeg in a spice grinder until finely ground; transfer to a bowl and stir in ginger and turmeric. Store in an air-tight container for up to 1 year.
  3. For the main dish:
  4. Fresh shrimp should be rinsed, shelled and left to soak in heavily-salted ice water for 20-30 minutes, then rinse and drain.
  5. Fry onion in oil until brown, then add remaining ingredients except shrimp.
  6. Fry gently for 2-3 minutes. Add shrimp, and a little chicken stock (preferred) or water if necessary. Turn heat to low and cook for about 10 minutes, stirring frequently to avoid sticking. Watch the shrimp, you don’t want to overcook them!
  7. Chopped fresh coriander can be sprinkled over the top as a garnish. Serve immediately.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

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