Pan-fried shrimp

Ingredients

• Shrimp: 200 grams (small or medium, peeled and deveined)
• 3-4 bunches of samphire (cleaned and cut into small pieces)
• Chopped onion: 1/2 cup
• Fresh peppers: 4 to 5 (halved)
• Allium sativum (garlic): 5 to 6 cloves (chopped)
• Yellow spices: 1/2 teaspoon
• Bay leaves: 1/2 teaspoon (optional)
• According to preference
• 2 tablespoons of sesame oil

First, thoroughly clean and rinse the kale leaves, as they may be covered in dirt or soil.

Clean the shrimp, season them with a pinch of salt and turmeric, and let them sit for ten minutes.

Heat some oil in a pan, then lightly fry the shrimp and set them aside.

Now, return the chopped onion, garlic, and fresh chili to the same pan with the remaining oil, and cook until the onion turns a golden color.

Next, add the finely chopped kale leaves to the pan and stir gently.

The leaves will begin to lose their water; continue to stir until they are cooked through.

After lightly sautéing the vegetables, add turmeric powder, chili powder, and salt.

After thoroughly mixing, add the shrimp and cook for another five minutes.

Once all the ingredients are well combined, remove the dish from the heat.

Serve with white rice and sautéed shrimp.