Spicy Malabar Shrimp
Succulent, crisp shrimp in a spicy curry with ground red chilies, tangy tamarind, balanced with nutty aromatic fenugreek seeds.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 20 jumbo/extra large shrimps (shelled, deveined and thawed)
- 3 tablespoons oil
- 2 teaspoons mustard seeds
- ½ teaspoon fenugreek seeds
- 1 cup yellow onion (thinly sliced)
- 1 hot green chili (slit lengthwise, optional)
- 15 curry leaves
- 4 garlic cloves
- ½ inch ginger
- 1 dried red chili
- ½ teaspoon turmeric
- 3 tomatoes (finely diced)
- 2 tablespoons tamarind paste (more or less depending on the sourness you like)
- ¼ cup cilantro (finely chopped)
- ½ cup water
- salt to taste
Instructions
- 1
Heat the oil in a heavy bottom saucepan on medium heat. Add mustard seeds and allow them to splutter. Add fenugreek seeds and onions. Saute for a minute and add green chili along with half the curry leaves. Continue to cook for 5 minutes over medium heat until the onions begin to change color to a light brown.
- 2
Make a fine paste of ginger, garlic, and dry red chili in a blender and add it to the pan. Add turmeric powder and mix well.
- 3
Add tomatoes and continue to cook until they soften for 5 minutes. Add water along with tamarind paste and mix well. Lower the heat and bring to simmer for 2 minutes.
- 4
Add shrimp and cook covered over low heat for 5 minutes stirring halfway through. Turn the heat off and add the remaining curry leaves and cilantro. Serve with steamed Basmati rice.