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4.5 from 14 votes

Spicy Malabar Shrimp

Succulent, crisp shrimp in a spicy curry with ground red chilies, tangy tamarind, balanced with nutty aromatic fenugreek seeds.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Entree
Cuisine: Indian
Keyword: malabar shrimp
Servings: 4
Calories: 132kcal

Ingredients

  • 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
  • 1/2 inch ginger
  • 1 dried red chili
  • 1/2 teaspoon turmeric
  • 3 tomatoes finely diced
  • 2 tablespoons tamarind paste more or less depending on the sourness you like
  • 1/4 cup cilantro finely chopped
  • 1/2 cup water
  • Salt to taste

Instructions

  • Heat the oil in a heavy bottom saucepan on a 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 a medium heat until the onions 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.

Nutrition

Calories: 132kcal | Carbohydrates: 8g | Protein: 1g | Fat: 11g | Saturated Fat: 8g | Sodium: 43mg | Potassium: 85mg | Fiber: 1g | Sugar: 5g | Vitamin A: 210IU | Vitamin C: 77.9mg | Calcium: 31mg | Iron: 0.8mg
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