Recipe: Appetizing Shrimp Curry

Shrimp Curry. This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet.

This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. You can have Shrimp Curry using 18 ingredients and 7 steps. Here is how you cook it.

Ingredients of Shrimp Curry

1. It's 500 gms of shrimps.
2. You need 1 of medium sized onion, finely chopped.
3. It's 1 of tomato finely chopped.
4. Prepare 1 teaspoon of crushed ginger and garlic.
5. You need 5-6 pods of green cardamom, crushed.
6. You need 1 of black cardamom.
7. Prepare 1-2 of black peppercorns.
8. Prepare 1 of bay leaf.
9. Prepare 1-2 of curry pata / Sweet Neem leaves.
10. Prepare 1 pinch of asafoetida.
11. You need 1-2 of green chillies sliced.
12. Prepare to taste of Salt.
13. You need 1 teaspoon of red chilli powder.
14. You need 1/4 teaspoon of turmeric powder.
15. You need to taste of Fresh coriander leaves finely chopped for garnish.
16. It's 1/2 cup of water.
17. You need 1 tablespoon of mustard oil.
18. Prepare 1/2 of “ cinnamon.

Serve with basmati rice or an Indian flatbread. Pulse onion and ginger in a food processor until finely chopped. Add the shrimp, toss to coat, and refrigerate. Many Thai dishes are not unlike what we call curries, but although they may contain curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than dried spices A typical curry might feature a mixture of garlic, shallots, chiles, lime leaf, sugar and galangal (or ginger) This simplified version leaves out the lime leaf and sugar, but benefits from the.

Shrimp Curry step by step

1. Smoke mustard oil and let it cool to room temperature. Add asafoetida, bay leaf, black cardamom, peppercorns and cinnamon..
2. Turn on the flame and sauté the dry spices for a minute..
3. Add finely chopped onion and fry till they turn golden brown..
4. Add crushed ginger- garlic and sauté for a minute..
5. Add chopped tomatoes. Stir and add salt, red chilli powder, turmeric powder and crushed green cardamom..
6. Sauté till oil starts to separate. Add shrimps. Shrimps do not require much time to cook. Once added, give everything a nice stir. Add sliced green chillies and half cup of water..
7. Cover cook for 5-7 minutes, stirring in between. Garnish with freshly chopped coriander leaves. Serve with rice or naan..

Remove to a plate and set aside. I would put in half of the shrimp the first day, and the other half when you heat it all up to serve. Correct the seasoning at the end. Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes. Reduce the heat to medium-low and pour in the coconut milk, stirring to combine.