Spicy Malabar Shrimp Curry -Succulent, crisp shrimp in a spicy curry with ground red chilies, tangy tamarind, balanced with nutty aromatic fenugreek seeds.
A recipe too good not to share! I recently came across one of Maunika Govardhan’s shrimp recipes that had my taste buds jumping with excitement. I had a friend, who loves seafood, coming for dinner so I thought I should give it a try.
Well my excitement got the best of me… I was so eager to make this dish that I didn’t stop to read the detailed instructions and instead started making it simply by going back and forth between the ingredients and method on my iphone.
Before I knew I was at the last step of making the sauce and I had poured in 4 tablespoons of tamarind paste. It took me a minute to realize that it probably is too much as the recipe also calls for lots of tomatoes but it was too late. Once the shrimp was cooked, I had a taste and it was sour. I went back to the recipe and read her detailed notes where she clearly mentioned the strength of the tamarind paste.
The clock was ticking so I had to act quick. I thought about not serving the shrimp but decided that was not an option. Do I add more shrimp, potatoes or maybe another onion? I decided to saute one sliced onion in ghee and add it to the curry. It definitely reduced the sourness!
When I served the dish that evening all the spices had blended so well that this was the star dish of the night. The flavors and aroma of all that curry leaves, fenugreek seeds and mustard seeds go so well together. I cant wait to make this over and over again.
Lesson learned… read the recipe!
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Thank you Maunika Govardhan @cookinacurry for this amazing recipe. I can’t wait to try more.
Original Spicy Malabar Shrimp Curry recipe:
Here is my adaption of her original Spicy Malabar Shrimp Curry recipe:
Succulent, crisp shrimp in a spicy curry with ground red chilies, tangy tamarind, balanced with nutty aromatic fenugreek seeds.
- 20 Jumbo/extra large shrimps shelled and deveined
- 3 tablespoon vegetable oil
- 2 teaspoon black mustard seeds
- ½ teaspoon fenugreek seeds
- 1 cup shallots thinly sliced
- 1 hot green chili slit lengthwise
- 15 curry leaves
- 4 garlic cloves
- 1/2 inch piece of ginger
- 1 dried red chili
- 1 teaspoon turmeric powder
- 3 tomatoes finely diced
- 2 tablespoon tamarind paste more or less depending on the sourness you like
- 1/4 cup cilantro finely chopped
- 1/2 cup water
- Salt to taste
Heat the oil in a heavy bottom saucepan on a medium heat. Add mustard seeds and allow them to splutter. Add fenugreek seeds and sliced shallots. Saute for a minute and add green chili along with half the curry leaves. Continue to cook for 5 minutes over a medium heat until the shallots begin to change color to a light brown.
- Make fine paste of ginger, garlic and dry red chili in a blender and add it to the pan. Add turmeric powder and mix well.
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.
Add shrimp and cook covered over a low heat for 5 minutes stirring half way through. Turn the heat off and add remaining curry leaves and cilantro. Serve with steamed Basmati rice.
Love to try more shrimp recipes? Try this easy Shrimp Biryani that is on repeat for our weeknight meals.
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Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.