An amazingly flavorful and delicious shrimp curry recipe from the vahrehvah chef. It is really quick to make and goes well with steamed rice. I made this for dinner tonight and A and I polished off every bit of the curry. Yumm!
Ingredients:
- Shrimp - 1/2 kg
- Oil 1 or 2 tbsp
- Onions chopped finely 1 large\
- Whole garam masala (cloves, cinnamon, bay leaves, cardamom)
- Tomatoes chopped 2
- Coconut grated 1 cup
- 3 red chillies and 1 tsp of cumin soaked in 1 tbsp of vinegar and some warm water
- mustard seeds 1/2 tsp
- Ginger garlic paste 1 tbsp
- Coriander powder 1 tbsp
- Turmeric powder 1/2 tsp
- Pepper powder 1 tsp
- Coriander leaves a handful
- Sugar 1 tsp
- Salt to taste
- Heat oil in a pan and add whole garam masala
- When it starts to splutter, add the onions and a pinch of salt
- As it fries, make a paste of ingredients 5 to 8
- Tip: Adding a few shrimps to this paste will give the curry great depth of flavor
- When the onions are cooked, add ginger garlic paste
- Fry for a few seconds and add the paste
- Let is cook on low heat until the oil starts to come out of the curry
- Now add enough water to bring the curry to your desired consistency
- When it boils, add the shrimp
- Cook for about 8 minutes or until shrimp is cooked
- Garnish with chopped coriander leaves
- Serve hot with steamed rice
No comments:
Post a Comment