Ginger-Dill Shimmering Shrimp

1. Blend Ginger

Begin by blending the fresh ginger with 3 tablespoons of water in a blender until it forms a smooth paste.

2. Heat Oil and Add Mustard Seeds

Next, heat 4 tablespoons of vegetable oil in a 10–12-inch skillet over medium flame until the oil is hot. Add the whole black mustard seeds. You'll know they're ready when you hear a popping sound, which should take about 10–15 seconds.

3. Cook Ginger Paste and Chili

Add the ginger paste to the skillet and cook it for about a minute. Stir continuously to prevent it from sticking to the pan. Once the mixture starts to stick to the pan, add the finely sliced hot green chili. Continue stirring for another minute.

4. Add Spices and Lemon Juice

Now, incorporate the ground coriander, ground cumin, garam masala, salt, and lemon juice. Stir these spices in well and cook for 2 minutes.

5. Add Dill and Simmer

Add the fresh dill and half a cup of water to the skillet. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for 10 minutes.

6. Cook Shrimp

While the dill simmers, pat the shrimp dry with a paper towel. After the 10 minutes of simmering, turn the heat to high and add the shrimp to the skillet. Cook them for about 5 minutes, stirring occasionally, until they turn opaque and pink.