Shrimp Curry
Shrimp Curry – One of our favorite seafood recipes which we used to love having when we were kids and even now. Shrimp is one of the yummiest shell fish which could be cooked in many ways. There are several versions of the same curry as we move from south to north, yet each ones taste yummy. Here I have Shrimp curry with no coconut and with the basic spices and hence it is spicy so always add the chilies, salt and chili powder according to your taste. The recipe given here is made in the naadan Kerala style with spices and brindle berry, which is a very good combination with hot steaming rice. Brindleberry is one of the berries which is dried and put in seafood recipes, for the kind of tanginess it gives to the curry. Here in the video, I had put 5 pieces, and later stage I took off 2 of them to prevent the curry from being too much tangy. And I have corrected that in the written recipe. But again if you feel the tanginess on top, you just need to take one or two pieces of the brindleberry at the later stage or even after cooking. Add the spices according to your spice level. And always while cleaning the shrimp make sure, you take off the veins from it otherwise, it may cause allergy or stomach upset or other discomforts. This yummy curry recipe is passed on to me by my mom, and we used to love this as kids and even now. This is one of her many specials and I'm happy to share with you this wonderful and spicy recipe.
Ingredients
Marinating Shrimp
- 1 lb Shrimp deveined
- ½ tsp Turmeric powder
- ½ tsp Pepper powder
- 1 tsp Chili powder
- Salt to taste
For blending
- 1 tbsp Ginger chopped
- 1 tbsp Chili powder
- ½ tbsp Coriander powder
- Salt ot taste
- 3 tbsp Water
For cooking shrimp
- 1 tbsp Coconut oil
- 1 tsp Mustard seeds
- Curry leaves
- 1 cup Shallots chopped
- ½ tbsp Garlic chopped
- 2 or 3 Green chilies cut into haves
- 2 or 3 Dried brindleberry pieces
- 1 tsp Fenugreek powder
- 1 cup Water
- Salt to taste
For garnishing
- 2 tsp Coocnut oil
- Curry leaves
Instructions
Marinating
- Into a bowl, put the shrimp and all the other ingredients under " marinating shrimp" section
- Apply the spices welll on the shrimp and keep it aside until the gravy is getting ready
Blending
- Into the small jar of the mixie, drop all the ingredients under "for blending" section
- Blend well into a fine paste and keep it aside
Making the curry
- Into the clay pot or kadai kept on medium flame, pour coconut oil
- Once the oil turns hot put mustard seeds and let it splutter and then add the curry leaves
- After that add the chopped shallots and stir until soft
- Add garlic and green chilies and stir until they are sauteed
- Pour the blended paste made before and mix well
- Add the dried brindleberry now to the pan and mix well
- Pour 1/2 cup of water and stir well
- And let it boil
- Once boiled, put the marinated shrimp
- Add fenugreek powder, salt and stir well
- Close and cook for 20-25mins on low flame
- After that pour 1 tsp of coconut oil and curry leaves for garnishing
- And stir well
- Taste and see if it is tangy (as per your taste), if so, take out 1 or 2 pieces of brindleberry
- Yummy Shrimp curry is ready.
Video
Notes
Hope you would enjoy the shrimp curry. Let me know how it went for you.
Any doubt about the making, you could always watch the video attached below.
Lots of love,
TheLemonGinger
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