Curry-flavored shrimp fries

Directions

1. First, fry the fish scales in a dry pan or frying pan over medium heat. ⏱ ≈ 8 min
2. This will allow their characteristic scent to be released and make it easier to remove impurities. ≈ 3 min
3. The cleaned shrimp should be placed in a container and covered with boiling water. ⏱ ≈ 10 min
4. After soaking for 10 minutes, rinse thoroughly several times in clean water, rubbing with your hands. ⏱ 10 min
5. This will allow for the complete removal of sand or dirt from the shrimp’s skin. ≈ 3 min
6. Next, drain the water. ≈ 2 min
7. Heat the oil paint in a pot over the stove. ⏱ ≈ 10 min
8. Once the oil is hot, add the chopped onion and chopped garlic. ⏱ ≈ 8 min
9. Add the onion and garlic to the pan and cook over medium heat until they are lightly browned. ⏱ ≈ 7 min
10. Next, in a separate bowl, thoroughly mix together the turmeric, chili powder, cumin, and salt to your liking. ⏱ ≈ 7 min
11. Add a small amount of water to prevent the spices from burning. ≈ 3 min
12. Once the spices have been added and the oil paint begins to thicken, add the diced tomatoes. ≈ 3 min
13. Let it simmer until the tomatoes are tender and well combined with the spices. ⏱ ≈ 40 min
14. Next, add the cleaned shrimp to a pan. ⏱ ≈ 7 min
15. Thoroughly mix the shrimp with the spices, stirring constantly. ≈ 4 min
16. Cover the shrimp with a lid and cook them over medium heat for 5 minutes, stirring occasionally. ⏱ 5 min
17. Once seasoned, add 1 cup of hot water to cook the shrimp (shrimp don’t require much liquid). ⏱ ≈ 10 min
18. Once the sauce begins to simmer, add the fresh chili peppers, sliced thinly. ⏱ ≈ 10 min
19. Cover and let simmer over medium heat for an additional 8 to 10 minutes. ⏱ 10 min
20. Once the sauce has thickened and the reddish oil from the spices covers the surface, sprinkle it with chopped parsley. ⏱ ≈ 10 min
21. Stir the mixture in the pot for another 1 to 2 minutes, then turn off the heat. ⏱ 2 min