1 large red bell pepper, chopped
1 large red onion, chopped
1/2 cup raw, shelled pistachios
2 green chile peppers
1/2 cup water
4 tablespoons vegetable oil
1 tablespoon cumin seeds
1 tablespoon finely chopped garlic
1 pound medium shrimp, shelled and deveined
1/2 teaspoon salt
1/2 cup heavy cream
1/4 cup chopped mint leaves
Rinse shrimp, and set aside.
In a food processor, blend the bell pepper, onion, pistachios, green chillies, and water into a smooth puree.
In a medium skillet, heat 3 tablespoons oil over medium heat, and add the cumin seeds, stirring. Add the garlic and cook until the edges turn brown, about 1 minute. Add the cleaned shrimp, and cook until just lightly pink, about 2-3 minutes. Remove shrimp from the pan, and set aside on a paper towel.
Add the remaining oil to the same skillet, and add the red pepper mixture. Cook the mixture for about 10 minutes, until the pieces of onions and peppers are cooked. Add the heavy cream, and bring to a boil. Reduce the heat to low, and simmer the sauce for 10 minutes. Add the shrimp and summer for another 5 minutes.
Stir the chopped mind just before serving. Season with salt and serve hot, topped with some chopped pistachios. Enjoy!
Recipe taken from Chef Vikas Khanna: "An Indian Chef's Culinary Journey. Flavors First."